Dr. BBQ makes Blackened Grouper with Cheese Grits.
- Grouper (thick is best)
- Chef Paul Prudhomme’s blackening seasoning
Set the EGG for direct cooking at 500°F/260°C with a Cast Iron Plancha Griddle.
Season grouper with seasoning.
Add butter to the griddle, followed by the grouper.
Cook for three minutes, flip grouper and cook for another three minutes.
Remove grouper from EGG and place on plate on top of cheese grits.
This blackened grouper recipe is extremely easy and fantastic! I worked in a high-end seafood restaurant 30 years ago in the Florida Panhandle and Paul Prudhomme’s blackening seasoning was used then. This seasoning continues to be the best on the market. Thanks for sharing the video!
The only way to do fish in my opinion…I use a cast iron skillet and it stays hotter when it gets to your plate unlike other cooking methods.
Great input….thanks for sharing Tom!