Blackened Grouper Recipe
lobster creamed spinach, roe, beurre blanc
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Ingredients
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For the Blackened Grouper
For the Lobster Creamed Spinach
For the Beurre Blanc
For the Roe
Method
For the Blackened Grouper
- 1
Prepare the Seasoning
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
- 2
Season the Fish
Pat the grouper fillets dry with a paper towel. Generously coat both sides of each fillet with the seasoning mixture.
- 3
Cook the Fish
In a large skillet, heat vegetable oil over medium-high heat until shimmering. Add the seasoned grouper fillets and cook for about 4-5 minutes on each side, or until blackened and cooked through. Remove from the skillet and let rest.
For the Lobster Creamed Spinach
- 4
Sauté the Spinach
In a large pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Gradually add fresh spinach and cook until wilted.
- 5
Make the Cream Sauce
Reduce the heat to low, add heavy cream and cream cheese to the wilted spinach. Stir until the cream cheese is fully melted and incorporated.
- 6
Fold in Lobster
Add the chopped lobster meat to the creamed spinach, season with salt and black pepper to taste, and gently fold together until heated through.
For the Beurre Blanc
- 7
Cook the Wine and Shallots
In a saucepan, combine white wine and chopped shallots. Bring to a boil and reduce heat to simmer until reduced to about 2 tablespoons.
- 8
Finish the Sauce
Add heavy cream and whisk in the cold, cubed butter gradually until the sauce is smooth and creamy. Season with salt and white pepper to taste.
To Assemble the Dish
- 9
Plate the Dish
On each serving plate, place a generous scoop of lobster creamed spinach. Top it with the blackened grouper fillet and drizzle with beurre blanc sauce. Finish with a spoonful of fish roe on top.