Tropical Blackened Grouper Recipe

grouper fillets

🥗Healthier: tilapia fillets

💰Cheaper: catfish fillets

Tilapia is lower in calories and catfish is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more affordable and has a longer shelf life.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is often cheaper and still adds sweetness.

Welcome to cooking the local catch with Chef Devon.

Chef Devon introduces the dish: tropical jerk grouper.

Ingredients for the mango and papaya beurre blanc are shown: papaya, heavy cream, thyme, and butter.

The beurre blanc ingredients are mixed together to create a butter base.

A salsa is prepared with cilantro, diced red pepper, diced jalapeno, diced mango, and diced red onion, seasoned with lemon juice, salt, and pepper.

Brussels sprouts are cut in half and seasoned with salt, pepper, olive oil, and lemon juice before being sautéed.

The grouper is seasoned with jerk seasoning, salt, and pepper on both sides.

A hot sauté pan is prepared for searing the grouper, ensuring it's very hot before adding the fish.

The grouper is seared until golden brown, with attention to the cooking process to ensure it flakes apart properly.

Brussels sprouts are added to a preheated sauté pan to roast, face down, until they get color.

Butter is added to the Brussels sprouts for caramelization, followed by a squeeze of lemon juice.

The grouper is checked for doneness, ensuring it is cooked through and flaky.

The finished grouper is plated with the beurre blanc sauce at the bottom, Brussels sprouts on the side, and topped with mango salsa.

Lemon juice is drizzled over the plated dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens