Blackened Grouper Sandwich
Fresh grouper, blackened and served on a bun.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The blackened cooking technique originated in New Orleans with Chef Paul Prudhomme in the 1980s. It quickly spread throughout the Southern United States, and coastal regions adapted it to local seafood like grouper, leading to the Blackened Grouper Sandwich becoming a popular regional dish.
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The Blackened Grouper Sandwich is a staple in coastal regions of the Southern United States, particularly in Florida, Louisiana and the Gulf Coast. It embodies the casual, laid-back atmosphere of beachside restaurants and seafood shacks.
Coastal Cuisine
This sandwich is deeply ingrained in coastal cuisine, reflecting the abundance of fresh grouper in these areas. It is a common offering in restaurants near the ocean.
Casual Dining
The sandwich is often enjoyed in casual settings, such as beachside cafes and family-friendly restaurants. It perfectly embodies relaxed dining.
Local Pride
The dish is a source of local pride, with restaurants often competing to create the best version, showcasing the region's fresh seafood and culinary creativity.
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The Blackened Grouper Sandwich is a delightful combination of spicy, savory, and fresh flavors. The blackened seasoning provides a bold, smoky heat that's balanced by the mild, flaky grouper and the cool, creamy toppings often added to the sandwich.
The core flavor comes from the blackened seasoning, a blend of spices such as paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. This creates a spicy, slightly smoky crust on the grouper. The grouper itself offers a mild, sweet flavor that contrasts nicely with the spice. Common additions like lettuce, tomato, onion, and tartar sauce provide freshness and coolness, while the bun offers a soft, comforting base.
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Sourcing Fresh Grouper
Use the freshest grouper possible for the best flavor and texture. If fresh grouper is unavailable, frozen grouper can be used, but ensure it is properly thawed and patted dry before cooking.
Perfect Blackening
Use a very hot cast iron skillet to achieve the characteristic blackened crust. Generously coat the grouper fillets with blackened seasoning and sear them for just a few minutes per side to avoid overcooking.
Bun Selection
Choose a sturdy bun that can hold the juicy grouper and toppings without falling apart. Brioche buns or toasted hoagie rolls are excellent choices.
Condiment Harmony
Tartar sauce is a classic pairing, but feel free to experiment with other condiments like remoulade, aioli, or even a simple squeeze of lemon juice to complement the blackened spice.
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