The "salad days" are back with this wonderful summer sun kissed salad!
You know how I love my seafood. Grouper is one of my favorite meals. Especially when it's blackened.
This recipe is simple and and it's light. You'll enjoy it all summer long. The lime vinaigrette is totally fantastic and flavorful. And this is a perfect weekend recipe.
You can plate the fish over any kind of salad greens that you like. Tomatoes and all other salad fixings are optional. Build the salad you want! But do make the dressing. You won't be disappointed.
Ingredients:3 tablespoons butter
2/3 pound Grouper
1/2 tablespoon blackened seasoning, less to taste
1/2 tablespoon Creole seasoning, less to taste
1 medium sized lime (1/2 juiced and half cut into 3 wedges)
For the Vinaigrette-
1/4 teaspoon lime zest
2 cloves fresh chopped garlic
2 tablespoons apple cider vinegar
1/4 cup Extra Virgin Olive Oil
2 pinches seasoned salt
Freshly ground black pepper, to taste
1/2 teaspoon Worcestershire sauce
1 tablespoon Honey
1 tablespoon cold water
Other: Lettuce greens, tomatoes or any other fixings you would like for your salad
For the fish: Heat a cast iron or heavy skillet over the side burner of your grill. Add butter. Season the grouper with the blackened seasoning and Creole seasoning.
Once butter has melted, drop the fish into the pan. Cook for about five minutes. If the fish flips easily without sticking to the pan, it is ready to turn. If it seems to stick, continue to cook for another minute.
Flip fish and cook for another three or four minutes until the fish just begins to flake. If the fish flakes easily, your fish is overdone. So make sure that you pull it from the pan just as it begins to flake. Adjust cooking time accordingly.
For the lime vinaigrette: Combine all ingredients in a bowl or a salad dressing shaker. Whisk well or shake vigorously to combine.
|Plate grouper over any type of greens that you like, but do make the dressing. It's light and full of summer flavor!|
Halve the fish to make two servings. Plate fish over fresh greens. Include tomatoes or any other vegetables you would like with your salad. Squirt one of the lime wedges over both of the pieces of fish. Top with desired amount of dressing and serve with vinaigrette.
Dill or other herbs for garnish are optional. Dressing can be stored in a sealed container in the refrigerator for up to a week.
PS - Don't forget about visiting me at new online cookbook: Cafe Cheapo http://cafecheapo.blogspot.com
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