Monday, June 13, 2016

Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes and Cut Green Beans

Dinner Tonight: Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes, Cut Green Beans, and Whole Grain Bread

Restless night last night. It seemed like I woke up every hour on the hour. I was awake at 6:00 this morning and just stayed up. For Breakfast it was an Eggo Waffle and a cup of Bigelow Decaf Green Tea. After Breakfast I did a load of laundry and some cleaning around the house. Later on after Lunch I took the car out and had it washed and the inside cleaned. They had to take Dad from the rehab to the family doctor, he has an inner ear infection. Just when it seems he's getting stronger and making progress he has a set back. We hope to have him home soon but it looks like it's going to be a bit longer. So for Dinner tonight I prepared a Blackened Gulf Coast Grouper w/ Baked Fingerling Potatoes and Cut Green Beans.

I'm using the Florida Gulf Coast Grouper my friends bring me back from when they return from Florida, I had it in the freezer. 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.

I prepared it in a preheated Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully heated, on medium heat, I added my Grouper. At this point turn on your Stove Overhead
Exhaust Fan on, because it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready! Cast Iron Skillets are perfect to use for any cooking but especially when you Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This is one delicious Grouper! The fresh taste of the Grouper, so meaty, along with the Blackening Season are a perfect combo. Love Fish, Love Seafood! Plus as you can tell as big as this fillet was I only had half of it for dinner. The other half for lunch tomorrow!

Then I also Baked some Fingerling Potatoes, picked up a bag at our local Kroger. They come in a
small bag, Melissa’s Fingerling Potato Medley. It’s a variety of 4-5 different Potatoes including Fingerling Potatoes, which I love using! To prepare them I started by washing the Potatoes off in cold water. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 400 degrees until they were fork tender, about 20 minutes. Love those Potatoes! Perfect side dish for any dinner, especially Fish.

Then I also heated up a small can of Del Monte Cut Green Beans. I also had a couple of slices of
Healthy Life Whole Grain Bread. For dessert later a Healthy Life Dark Fudge Swirl Frozen Greek Yogurt.

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for
blackening. Also Zatarain’s Blackened Seasoning is great as a seasoning rub for the grill or broiler.

Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0

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