Dinner Tonight: Blackened Grouper Sandwich w/ Baked Potato Puffs
Another night of heavy rains that finally ended. Lot of rain of late. It was very long afternoon yesterday trying to take care of Dad. He has panic attacks along with his dementia, it can very trying.
Using a Grouper fillet from the Florida Gulf Coast my friends brought me last week, thank you Jim and Linda! I had them in the freezer so I got one of the fillets out of the freezer and let it thaw overnight in the fridge. 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.
Next I preheated a Cast Iron Skillet that I sprayed with Pam Cooking Spray. When the pan was fully
I also baked some Alexia Potato Puffs. To prepare them; Preheat the oven to 425 degrees F. Arrange the frozen potatoes in a single layer on a baking sheet lined with foil. Baked for 25, stirring halfway through the cooking time. Browned up perfect with excellent seasoning. Perfect Potato side dish. For Dessert later a bowl of Dole Sliced Peaches.
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and
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
Alexia Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Black Pepper
Serving Size 84 g (about 14 pieces)
Amount Per Serving
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 580mg 24%
Potassium 240mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%