Grouper, Blackened, with Orange Remoulade Sauce2013-05-07
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- Servings : 6 to 8
- Prep Time : 35m
- Cook Time : 5m
- Ready In : 40m
This information is per serving.
This recipe for blackened grouper comes with an orange sauce, called a “remoulade”.
This delicious remoulade is a light sauce flavored with olive oil, white wine vinegar, spicy brown mustard, orange juice and garlic.
It makes a delicious accompaniment to this delectable fish recipe.
- 1/2 cup olive oil
- 1/2 cup chopped green onions
- 1/2 cup spicy brown mustard
- 1/4 cup white wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons paprika
- 3 tablespoons freshly squeezed orange juice
- 3 dashes of Tabasco or your favorite hot sauce
- 1 teaspoon sea salt
- Zest of 1 orange, chopped, for garnish
- 2 teaspoons dried thyme
- 1 to 2 teaspoons ground cayenne
- 1 to 2 teaspoons paprika
- 1 to 2 teaspoons kosher or sea salt
- 1 teaspoon garlic powder
- 1 to 2 teaspoons white pepper
- 1/2 cup unsalted butter, at room temperature
- 3 pounds grouper fillets (or snapper, mahi mahi or catfish)
To prepare the remoulade, combine all the ingredients except the orange zest in a blender or food processor, processing until smooth. Refrigerate for 20 to 30 minutes, covered, until ready to serve. Present in a bowl, garnished with orange zest. This makes a great condiment to use on rice, too.
To prepare the fish, combine the thyme, cayenne, paprika, salt, garlic powder, and white pepper in a small bowl. Mix and set aside. Wipe the fillets clean, then coat both sides of the fillets with half the butter. Pat both sides thoroughly with the spice rub.
Heat a large cast-iron skillet until it is smoking hot. Add some of the remaining butter, decrease the heat to medium-high, and add the grouper fillets. Cook until nicely browned, about 3 minutes, then turn to cook the other side, adding the rest of the butter to the skillet. Cook until browned on the second side, about 2 minutes longer.
Serve the fish with the remoulade sauce.
The recipe comes from an amazing cookbook called Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens by Grady Spears with June Naylor.
If grouper is not readily available in your area, substitute with any of the fish Grady suggests below.
Here is what Grady Spears says about this delicious fish recipe:
“There’s so much fresh fish to choose from at every market in Florida, it makes even a high-plains cowboy wish he lived close to the ocean. … This recipe is (also) perfect for snapper, mahi-mahi, and catfish, too. There’s a lot of flavor and it cooks quickly – what’s not to like?”
This recipe is perfect for so many restrictive type diets – it’s a great low carb recipe, which also makes it a good diabetes recipe. It is also gluten free. Mustards and hot sauces are usually gluten free, but if you really need no trace of gluten, please take the time to make sure you have all gluten free ingredients.