Blackened Grouper Recipe

Prepare spice blend

In a small bowl combine paprika, garlic powder, onion powder, dried thyme, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper. Mix thoroughly.

Season fillets

Pat grouper fillets dry with paper towels. Evenly rub both sides of each fillet with the spice blend, pressing gently so the rub adheres. Let rest at room temperature for 10 minutes.

Sear fish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 3 tbsp olive oil and 2 tbsp butter. When butter is foaming and oil shimmers, add fillets presentation-side down (do not overcrowd). Sear 3–4 minutes without moving until a dark crust forms. Flip and cook 2–3 minutes more until internal temperature reaches 125–135°F (about 6–8 minutes total depending on thickness). Remove to a warm plate and tent loosely with foil while finishing other components.

Roast tomatoes

Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with 1 tbsp olive oil, pinch of salt and pepper on a rimmed baking sheet. Roast 12–15 minutes until blistered and slightly caramelized. Remove and set aside.

Steam clams

In a medium saucepan over medium heat, melt a small knob of butter or 1 tsp oil, add minced shallot and garlic and cook 1–2 minutes until fragrant but not browned. Add white wine and bring to a simmer. Add the scrubbed clams, cover, and steam 6–8 minutes, shaking pan occasionally, until clams open. Discard any unopened clams. Spoon clams and their cooking liquid into a bowl, reserving liquid for the saffron cream if desired. Stir in roasted tomatoes, lemon zest, 1 tbsp lemon juice, chopped parsley, 1/4 tsp black pepper and 1/2 tsp kosher salt. Keep warm.

Cook potatoes

Bring a small pot of salted water to a boil. Add diced Yukon Golds and parboil 6–8 minutes until just tender (not falling apart). Drain thoroughly and let steam dry for a minute.

Sauté fennel and onion

Heat 1.5 tbsp olive oil and 1 tbsp butter in a wide skillet over medium heat. Add diced onion and sliced fennel, cook 4–5 minutes until softened and translucent.

Finish hash

Add parboiled potatoes to the skillet, spreading into a single layer. Increase heat to medium-high and let cook undisturbed 3–4 minutes to get some browning. Stir and continue to cook another 3–4 minutes until potatoes and fennel are golden and crisp in spots. Stir in fresh thyme, 3/4 tsp kosher salt and 1/4 tsp black pepper. Adjust seasoning to taste and keep warm for plating.

Bloom saffron

Place saffron threads in 2 tbsp warm stock or cream and let sit 5–10 minutes to release color and aroma.

Make cream sauce

In a small saucepan over medium heat melt 1 tbsp butter. Add minced shallot and cook 1–2 minutes until softened. Add the saffron-infused liquid, remaining stock, and heavy cream. Bring to a gentle simmer and reduce until slightly thickened, about 6–8 minutes, stirring occasionally. Season with 1/4 tsp kosher salt, 1/8 tsp white pepper and 1 tsp lemon juice. Taste and adjust seasoning. If you reserved clam steaming liquid, you may add 1–2 tbsp for extra briny flavor (reduce other stock accordingly). Keep warm over very low heat.

Divide fennel hash between four plates, creating a shallow bed in the center of each plate.

Place a blackened grouper fillet on top of each fennel hash portion.

Spoon clams and roasted tomatoes alongside or partially over the fish to show both components.

Ladle saffron cream around the base of the hash or lightly over the fish (about 2 tbsp per plate), being careful not to soak the crusted fish excessively.

Garnish with additional chopped parsley and a small lemon wedge. Serve immediately.