BLACKENED GROUPER WITH ORANGE REMOULADE
Cooking the Cowboy Way
by Grady Spears with June Naylor
There's so much fresh fish to choose from at every market in Florida, it makes even a high-plains cowboy wish he lived close to the ocean. We used grouper, a popular local gulf fish, but this recipe is perfect for snapper, mahi-mahi, and catfish, too. There's a lot of flavor and it cooks quickly-what's not to like?
Bellamy Brothers Ranch
• 1/2 cup olive oil
• 1/2 cup chopped green onions
• 1/2 cup spicy brown mustard
• 1/4 cup white wine vinegar
• 2 cloves garlic, minced
• 3 teaspoons paprika
• 3 tablespoons freshly squeezed orange juice
• 3 dashes of Tabasco or your favorite hot sauce
• 1 teaspoon sea salt
• Zest of 1 orange, chopped, for garnish
• 2 teaspoons dried thyme
• 1 to 2 teaspoons ground cayenne
• 1 to 2 teaspoons paprika
• 1 to 2 teaspoons kosher or sea salt
• 1 teaspoon garlic powder
• 1 to 2 teaspoons white pepper
• 1/2 cup unsalted butter, at room temperature
• 3 pounds grouper fillets
To prepare the remoulade, combine all the ingredients except the orange zest in a blender or food processor, processing until smooth. Refrigerate for 20 to 30 minutes, covered, until ready to serve. Present in a bowl, garnished with orange zest. This makes a great condiment to use on rice, too.
To prepare the fish, combine the thyme, cayenne, paprika, salt, garlic powder, and white pepper in a small bowl. Mix and set aside.
Wipe the grouper fillets clean, then coat both sides of the fillets with half the butter. Pat both sides thoroughly with the spice rub.
Heat a large cast-iron skillet until it is smoking hot. Add some of the remaining butter, decrease the heat to medium-high, and add the grouper fillets. Cook until nicely browned, about 3 minutes, then turn to cook the other side, adding the rest of the butter to the skillet. Cook until browned on the second side, about 2 minutes longer.
Serve hot with the remoulade sauce.