Blackened Grouper & Salsa
Slightly sweet, hot pineapple salsa is a terrific, low-fat accompaniment to the light taste and flaky texture of blackened fish.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (8-ounce) can pineapple tidbits
- 1 tomato, chopped
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1 1/2 teaspoons refrigerated minced garlic
- 2 jalapeños, chopped
- 4 (6- to 8-ounce) grouper fillets
- 2 large eggs, beaten
- 1 tablespoon blackened redfish seasoning
- 3 tablespoons butter, melted
Directions
Preheat a large cast-iron skillet on a gas grill set on high until very hot, about 10 minutes.
Combine undrained pineapple, tomato, bell pepper, green onions, garlic and jalapeños in a medium bowl and mix well. Chill, covered, until serving time.
Dip fillets in eggs, then coat with redfish seasoning.
Arrange 2 fillets at a time in prepared skillet. Pour about 1 teaspoon butter over each fillet. Cook until blackened, about 2 to 3 minutes. Turn over fillets. Spoon 1 teaspoon butter over each fillet. Cook until blackened or until fish flakes easily, about 3 to 4 minutes. Serve with the salsa.
Secret Tip
If you are cooking with a cast-iron skillet, you can omit the eggs and blacken the professional way. Dip each fillet into melted butter, then coat with the blackening seasoning. You will need to use about 1 tablespoon seasoning per fillet. Then place in the hot skillet.
