Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

November 5, 2013 at 6:02 PM | Posted in baking, fish, potatoes, turkey bacon, vegetables | 3 Comments
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Today’s Menu: Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus

 

Grouper Roasted Red Pot Asparagus 004
A couple of friends of mine had been in their Florida home for a week or so and they came home yesterday and brought me some Fresh Gulf Coast Grouper! Now this beats any old T- Shirt! How fresh is it you ask? It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that’s fresh. I froze 5 fillets and kept one out for dinner tonight. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper. For dinner tonight, Cast Iron Skillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus.

 

 
I started by rinsing the fillet off with water and patted dry with a paper towel. Melted a tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning on both sides of the fillet until it was well covered. Heated up a Cast Iron Skillet and fried the fillet. Always have your overhead stove fan on when Blackening, it will create the smoke! I fried it about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I’ve said it before, “I could live on Fish”.

 

 
For one side dish I prepared Roasted Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! I also made some Quick Skillet Asparagus. Just heat a large nonstick skillet over medium-high heat. Add Canola Oil to pan; swirl to coat. Add the Asparagus to pan; cooked about 3 minutes until the Asparagus was crisp-tender and browned, stirring frequently. To season the Asparagus I added Sea Salt, Ground Black Pepper, Garlic Salt, and Crumbled Turkey Bacon. Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Zatarain's Blackened Seasoning
Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

 

http://www.zatarains.com/Products/Spices-and-Extracts/Blackened-Seasoning.aspx

Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

September 26, 2013 at 5:40 PM | Posted in fish, greenbeans, potatoes, Sea Salt, Zatarain's | Leave a comment
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Today’s Menu: Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans

 

Blackened Rainbow Trout 010

Beautiful sunny day out, we’re having a beautiful stretch of Fall sunny days. Helped spruce up the yard and went to a local Kroger. I went to get some Ground Turkey, which I did, but came across some beautiful Rainbow Trout I couldn’t pass by! I also found some of the largest White Seedless Grapes I have ever seen, you can see them by the picture I took of them. As big as they were, they were just as sweet just bursting with flavor! I had haddock last night for dinner and just had to have the Rainbow Trout tonight. For dinner I prepared a Cast Iron Skillet Blackened Rainbow Trout w/ Sliced new Potatoes and Cut Green Beans.

 

 

The Rainbow Trout came from the Kroger Seafood Department. I rinsed the fillet off with water and patted dry with a paper towel. Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillet down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the Trout were covered. Heated up the Cast Iron Skillet and fried the fillets. Always have your overhead stove fan on when Blackening, it will create the smoke! I started by frying it skin side down about 3 minutes then flipping it over and frying it another 3 minutes, looks perfect! Not only looked good but was delicious. Just love Blackened Fish, always just an incredible taste and smokieness.

 

Blackened Rainbow Trout 001

For sides it was all thanks to Del Monte tonight! I heated up a can of Del Monte Sliced New Potatoes and a can of Del Monte Reduced Sodium Cut Green Beans. Just open, heat, and serve! For dessert later some of those huge White Seedless Grapes and a couple of slices of a Honeycrisp Apple.

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