Charles picked up a package of grouper at the grocery the other day and had his heart set on a great fish sandwich. I had in the past used cornmeal when I fry my fish along with the flour and seasonings but I didn’t have any in the house. I have to confess I think I might have liked this better. The flavor was superb; I made a horseradish tartar sauce to go along with that I will share tomorrow. I really enjoy the way grouper tastes. It makes a great sandwich and has a fantastic texture. I think I will have to make this again in a day or so.
Fried Grouper Fish Sandwich
12 ounces grouper
1/4 cup flour
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp dill weed
oil for frying
Thaw fish if frozen and pat dry.
Mix flour with seasoning. Heat 1/4 inch or so of oil over medium high heat; dip fish into flour mixture and press gently to coat.
Cook fish for a total of 4 – 5 minutes. I flipped mine over after about 2 1/2 minutes and sprinkled on a little more salt. Drain on paper towels and serve. I had 4 fillets which made 2 tasty sandwiches!
Charles loves to fish. I haven’t the patience for it although I do enjoy eating some fresh fried fish from time to time.
He’s spent the past week drooling over fishing kayaks, seems like an expensive dinner if you factor in the price of a kayak …. I wonder how much lobster I could buy for a few hundred dollars … but I suppose there is no sport in that.
I will spare you the gruesome details of cleaning fish and just share a few picture.
I fried our fish. Use your favorite breading or make your own.
1/2 cup flour
1/2 cup yellow corn meal
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp garlic
1 tsp salt
Mix above ingredients for fish flour. I sprinkled the fish with a bit of extra salt and pepper.
In hot skillet add about a 1/2 inch or so of oil. Dip fish in the flour mixture; you can either dry dip the fish or use an egg or milk wash for a thicker coating. Don’t pack breading into inner cavity; a little falling in won’t hurt. Fry in hot oil for about 3 minutes per side. Sprinkle with a little more salt and pepper if desired. Carefully remove bones watching for little ones along the way.
We decided on tuna today for lunch; we tend to eat quite a bit of fish. I don’t think I could ever get bored with fish, there are so many kinds and so many different ways to prepare. A few weeks ago Charles had picked up a piece of Tuna and on a whim I blackened it while we were preparing dinner. It was one of those Monday’s that we start cooking and maybe 4 or 5 hours later we finally eat so the snack was much appreciated. In any case I used my homemade chili powder for the seasoning. I’ll post the recipe for my chili powder soon; I came up with it one day while making chili only to find out I was chili powder-less and too lazy to go to the store. Ok, back to today’s lunch.
Blackened Tuna with Avocado
2 tuna steaks (5 o.z. each)
salt and pepper
Here is where I wish I had a good cast iron skillet. I used my favorite non-stick and heated over medium-high heat. Meanwhile season the tuna with your blackening seasoning of choice on both sides.
Place seasoned tuna in hot skillet and sear for 3 minutes on first side. It will smoke so have a fan on and a window open if possible. Flip and cook another 2 – 2 1/2 minutes. Remove from heat and set on plate with another plate inverted over top; allow to rest while you prepare the avocado. Cut avocado in half and remove pit. Slice into 1/4 inch slices and remove from skin. Sprinkle with salt and pepper and juice from 1/2 lime. Uncover tuna and squeeze remaining half lime over pieces. Top with avocado and serve.
Enjoy ~ Kimberly
Just wanted to follow-up with a revisit. I made this again for dinner …. backed the time down to 2 minutes each side to keep the tuna cooked to medium. Enjoyed with carrots and rice; very delicious once again.