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Standing Walrus

Jamaican Jerked, Blackened Grouper

I really like my seafood fresh, and this blackened grouper is no exception. Like most of the seafood that I cook, this one is a local fish, and just a few hours old.

This quick and easy recipe for blackening grouper has a ton of flavor, and is done in a few minutes. You'll eat like a King,(or Queen) when you make this grouper recipe.

Just a note on cooking with blacken in a fry pan:

Many recipes call for getting the fry pan "Hot as Blazes". This only works if you want to finish cooking your fish in the oven. In most cases, you'll find that you've blackened the outside, and have still left the inside raw. Just like cooking any piece of meat in a fry pan, the temperature of the pan, is in direct correlation to the thickness of the meat, or fish, being cooked.

The thicker the Meat or Fish, the lower the temperature of the pan. Using this method in this recipe will give you perfectly cooked grouper every time.

I made this blackened grouper as part of the meal I made for an interview with Tideline Magazine. If you'd like to read that article, click HERE.

1. Season the grouper with the Jamaican Jerk Blacken, and cook in a pan that you've added both the butter and oil.

2. Cook over medium heat for 10 - 15 minutes, turning once.. When it's done, the outside should be a little black, and the meat should no longer be pink inside. Test it with a fork, it should fall apart easily.

3. Serve with either lime or my Orange Jerked Cream sauce, on a bed of Coconut / Orange Rice.

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