During a recent Goodwill shopping expedition, I was looking for some cast iron cookware to use on the egg, I really stuck pay dirt!
Emeril’s very own sizzle plate, with natural wood tray all for $6.06.
Blackened fish is super delicious, but done indoors it is a smoky operation. The fragrant aromatics, searing at high heat will test your range hood’s fan. I’m ready to take this outside to the egg. First get a good fire going in your egg to get the temperature to about 400°.
My favorite blackening season is Badia brand
Instructions
I started by patting 2 Grouper fillets dry with a paper towel, apply the seasoning to both sides of the fish. Set the pan right above the coals on the lower rack to get good and hot. Let this heat for about 5 minutes and put a small amount of olive oil to cover the pan bottom.
Add the fish and close the dome, in about 2 minutes check the progress. The seasoning should be getting dark brown and crispy.
Flip the fish over to the second side and go another 2 minutes or so. Check the progress, if it’s getting dark brown and crispy remove fish to a holding platter.
Now you can move the pan up onto the plate sitter, feet down, and add the sauce to the pan.
The Sauce:
- ½ cup Italian Dressing
- 2 Tbsp water
The fish can now be added back to the pan . Close the dome and in about 25 minutes check the fish for flakiness. You should now be ready for blackened grouper.
Bam! With Emeril’s official equipment, how could I go wrong?
- Enjoy
