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Blackened Grouper Recipe

Name: Alchemy at Aldeens Blackened Grouper Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 pieces Grouper fillets; 2 tbs Paprika; 1 tbs Cayenne pepper; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 cups Fresh corn kernels; 1 tbs Olive oil; 1 tsp Salt; 1 cup Basmati rice; 1 cup Coconut milk; 1 cup Water; 1 tsp Salt; 1 piece Ripe mango, diced; 1 small Red onion, finely chopped; 1 piece Red bell pepper, diced; 2 tbs Lime juice; 1 tbs Cilantro, chopped; 1 cup Unsalted butter, cold and cubed; 2 tbs Shallots, finely chopped; 1 cup White wine; 4 tbs Key lime juice; 1 tsp Salt

Inspired by Alchemy at Aldeen

Time45m

Serves4

Roasted Corn | Coconut Basmati Rice | Caribbean Mango Salsa | Key Lime Beurre Blanc

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Ingredients

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For the Blackened Grouper

4 pieces Grouper fillets

2 tbs Watkins paprika

1 tbs Cayenne pepper

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Dried thyme

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

For the Roasted Corn

2 cups Fresh corn kernels

1 tbs olive oil

1 tsp Celtic sea salt

For the Coconut Basmati Rice

1 cup Basmati rice

1 cup Coconut milk

1 cup Water

1 tsp Celtic sea salt

For the Caribbean Mango Salsa

1 piece Ripe mango, diced

1 small Red onion, finely chopped

1 piece Red bell pepper, diced

2 tbs ReaLime juice

1 tbs Cilantro, chopped

For the Key Lime Beurre Blanc

1 cup Unsalted butter, cold and cubed

2 tbs Shallots, finely chopped

1 cup White wine

4 tbs Key lime juice

1 tsp Celtic sea salt

Method

Preparation

Prepare the Blackened Grouper

Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a bowl. Rub the mixture onto both sides of the grouper fillets. Heat olive oil in a skillet over medium-high heat and cook the fillets for about 4-5 minutes on each side until cooked through and blackened.

Roast the Corn

Preheat the oven to 400°F (200°C). Toss corn kernels with olive oil and salt, then spread on a baking sheet. Roast for about 15-20 minutes until slightly charred.

Cook the Coconut Basmati Rice

In a saucepan, combine basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Fluff with a fork.

Make the Caribbean Mango Salsa

In a bowl, combine diced mango, red onion, red bell pepper, lime juice, and cilantro. Mix well and set aside.

Prepare the Key Lime Beurre Blanc

In a saucepan, sauté shallots in a bit of butter until translucent. Add white wine and simmer until reduced by half. Gradually whisk in cold butter until the sauce is smooth. Stir in key lime juice and salt.

Serving

On each plate, serve a portion of coconut basmati rice, blackened grouper fillet, and roasted corn. Top with Caribbean mango salsa and drizzle with key lime beurre blanc.