Dinner Tonight: Blackened Grouper Sandwich w/ Baked Crinkle Fries
Another night of heavy rains that finally ended around 6:00 this morning. For Breakfast I just had a cup of Bigelow Decaf Green Tea. After that I headed up to our local Kroger, needed a few things. Back home gave Mom a hand with some laundry and did some light cleaning. After lunch I headed over to neighboring Fairfield and went to my cousins for a while. Her and my cousins were having a Yard Sale. I wanted to see all my cousin's kids, which were all there. Good seeing the kids, they are really growing! Not much going on the rest of the day. So for dinner tonight I prepared a Blackened Grouper Sandwich w/ Baked Crinkle Fries.
Good friends of mine always brings me Grouper or Snapper from the Florida Gulf Coast when they return from Florida, thank you Jim and Linda! I got one of the fillets out of the freezer and let it thaw overnight in the fridge. It’s one beautiful Grouper fillet! To prepare it I rinsed the fillet off in cold water and patted it dry with paper towel. I then seasoned them it with a bit of Sea Salt. Then I melted 1 tablespoon of Blue Bonnet Lite Butter and rolled the fillet in the Butter. I then added the Zatarain’s Blackening Seasoning, coating both sides of the fillet.
Then to prepare it; I preheated a Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the
I also baked some Ore Ida Crinkle Fries along with a side of Hunt's Ketchup. For dessert later a bowl of Breyer's Low Carb Chocolate Ice Cream.
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.
Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper