Jul 14 2026
Restaurants›Beck's›Blackened Grouper Recipe

Blackened Grouper Recipe

Inspired by Beck's
Time1h
Serves4

N.C. Grouper | lightly blackened and pan-seared | creamed spinach | roasted garlic potatoes | hollandaise

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Ingredients

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Fish

Creamed Spinach

Roasted Garlic Potatoes

Hollandaise Sauce

Method

Fish

  1. 1

    Season the Grouper

    Sprinkle the Cajun seasoning evenly on both sides of the grouper fillets.

  2. 2

    Pan-sear the Grouper

    Heat olive oil in a skillet over medium-high heat. Add the seasoned grouper fillets and cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork. Remove from the skillet and keep warm.

Creamed Spinach

  1. 3

    Sauté the Spinach

    In the same skillet used for the fish, add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes.

  2. 4

    Make the Cream Sauce

    Reduce heat to low, then stir in the heavy cream and cream cheese. Cook until the cream cheese is melted and the mixture is smooth. Season with salt and pepper to taste.

Roasted Garlic Potatoes

  1. 5

    Prepare the Potatoes

    Preheat the oven to 425°F (220°C). Wash and halve the baby potatoes, then place them in a mixing bowl.

  2. 6

    Season and Roast

    Add minced garlic, olive oil, salt, and rosemary to the potatoes. Toss to coat evenly, then spread them on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden and tender.

Hollandaise Sauce

  1. 7

    Melt the Butter

    In a saucepan, melt the butter over low heat until it's completely melted. Remove from heat and let it cool slightly.

  2. 8

    Whisk the Egg Yolks

    In a bowl, whisk together egg yolks and lemon juice until pale and thick.

  3. 9

    Combine and Emulsify

    Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Season with salt and a pinch of cayenne pepper to taste.

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