Captain's Platter Recipe

Make blackening seasoning

Whisk together paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper and salt in a small bowl until evenly combined.

Dry and coat seafood

Pat the shrimp, grouper fillets and scallops dry with paper towels. Lightly brush each fish piece with 1 tablespoon olive oil (reserve remaining oil). Sprinkle a generous pinch of the blackening mix on both sides of the grouper fillets, shrimp and scallops, pressing gently so the spice adheres. Let sit at room temperature 10 minutes to absorb the spices.

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.

In a small saucepan bring 1.25 cups water, 1 tsp butter and 1 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let sit covered 5 minutes. Fluff with a fork just before serving.

While rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add trimmed green beans and cook, stirring occasionally, 3–4 minutes until bright green and just tender.

Add minced garlic, salt and pepper; cook 30–45 seconds until fragrant. If using, squeeze half a lemon over the beans, toss, then transfer to a warm dish and keep warm.

Heat a large heavy skillet (cast-iron preferred) over medium-high until very hot — about 2–3 minutes. Add remaining 2 tbsp olive oil and 1 tbsp butter and let the butter foam.

Cook grouper

Place grouper fillets skin-side down (if skin on) into the hot pan. Sear without moving 2–3 minutes until deeply browned and blackened edges form. Flip and cook the other side 2–3 minutes, or until fish registers 135–140°F (for medium) and flakes easily. Remove to a warm plate and tent with foil to rest.

Cook shrimp and scallops

Add shrimp and scallops in a single layer to the hot pan (work in batches if needed). Cook shrimp 1.5–2 minutes per side until opaque and curled; scallops 1.5–2 minutes per side until golden brown and just firm. Do not overcrowd the pan. If needed, add a small knob of butter between batches for flavor.

Transfer shrimp and scallops to the plate with the grouper. Squeeze the remaining half lemon over the seafood and sprinkle chopped parsley.

Divide the jasmine rice between two plates (serves 2). Place the blackened grouper fillets alongside the rice. Arrange shrimp and scallops next to the fish.

Add a portion of green beans to each plate. Garnish with lemon wedges and extra parsley. Serve immediately while hot.