From Marie via Food.com
Happy birthday to John, happy birthday to John, I’m sor-ry you’re almost thir-ty, but at least this fish was tasty. I know, I should quit my day job and write songs. Ha. My secret talents aside, yesterday was indeed John’s birthday. And what better way to celebrate than a trip to Marco Island, Florida!? We’re spending a sun-filled week at John’s parent’s place in Marco, which never gets old, even after 10+(!) visits. Seeing as how we think of vacations as a chance to cook, rather than a vacation from cooking, staying in a house with a fully stocked kitchen is right up our alley. We vowed to eat fish at least once a day this trip, and so far so good. For John’s birthday dinner we opted for a simple Cajun dish, grilling up blackened scamp grouper and serving it atop garlicky grits, drizzled with our favorite remoulade sauce. Creole food is one of John’s all-time favorites, and of course blackened fish is a classic. Unfortunately most commercially sold blackening rubs have ugly ingredients like artificial colors and lots of sugar. But with 5 minutes (tops!) of extra effort, you can mix up your own rub out of spices you probably have in your pantry. And with a cook time of 6-7 minutes on the grill, a meal can’t come together much faster than this! We loved the blackening rub so much that we’re making it again tomorrow, only with fresh mahi mahi served atop a Ceasar salad. Yum!
*My sincerest apologies for the unedited iPhone picture…a new computer without editing software installed yet + forgetting my good camera on vacation = a very unfair representation of a delicious dish!
- 2 tsp paprika
- 1 tsp garlic salt
- 1 tsp dried thyme leaves
- 1/2 tsp pepper
- 1/4 tsp cayenne
- 3 Tbsp butter
- 12-16 ounces grouper (or sea bass, or mahi mahi, etc)
- Heat grill to medium-high.
- Combine paprika, garlic salt, thyme, pepper and cayenne in a small bowl. Set aside.
- Melt butter in a large, shallow dish.
- Dip fish into the butter, evenly coating both sides.
- Sprinkle fish with seasoning blend to evenly coat on both sides.
- Place on grill and cook, grill cover down, for 6-7 minutes. No need to flip. Fish is done when it flakes easily.