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Blackened Grouper

Blackened Grouper on a white plate

Chefs are always in search of the perfect bite. For me, the perfect bite is one that is perfectly balanced, satisfying taste buds on every part of the tongue. It’s never overpowering or too sweet or too salty. It’s always just right and makes you excited for the next bite.

This recipe for blackened grouper fish is one that I would slot into the perfect bite category. The fish itself is mild and sweet, a flavor profile balanced by the spicy, smokey, savoriness of the blackened seasoning. All this in a dish that’s also perfectly healthy. What else could you ask for?

Recipe

SERVES 4 – Cut or double recipe.

FOR THE TOMATO & OKRA SUCCOTASH

Ingredients

Steps

  1. In a large skillet over medium-high heat, add extra virgin olive oil, onions, and garlic. Allow to sweat.

  2. Add tomatoes, okra, pickled okra, corn, lima beans, and red bell pepper. Continue to cook for approximately 3 minutes.

  3. Add sweet chili sauce, red wine vinegar, cilantro, and Cajun spice.

  4. Season with salt and pepper.

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