Blackened Red Grouper & Mango Salsa

Can you believe it?!?!?!? An actual post about food... About time I know.


Okay, here goes...

My wife isn't really a fan of fish except for tuna steaks. I wanted to try some other fish on the egg, specifically doing something with a lot of spice that I could cool with a tropical salsa. While at the store a few weeks ago, I wandered past the seafood department and struck up a conversation with the guy behind the counter. After I told him what I would like to try; he suggested Red Grouper. Figured I'd try it, if the wife didn't like it, I'd have a chicken breast on standby... Brought home two filets and cut them in half for 4 servings, as a friend was joining us for dinner. This was fresh caught wild Red Grouper, supposed to be very mild in taste and since they filets were thick, they could stand up to being blackened in a cast iron pan. I also picked up some fresh fruit and veggies to make the sides.

I found the recipe for the mango salsa on Allrecipes.com... here is the link
Mango Salsa Recipe

Here is the salsa being made... it was simple and very tasty. I will be making this one and ones like it throughout the warmer weather.

 Then it was on to prepping and cooking the fish. I simply melted some butter, brushed the filets with the melted butter, and then coated them thoroughly with Dizzy Pig Swamp Venom. Not the hottest spice mix out there, but it does have a really nicely balanced kick to it...

 Along with the grouper and salsa, I also made some simple grilled asparagus that was tossed with Wegmans Basting Oil and some sea salt, garlic salt, and course ground pepper. As a surprise for my daughter who loves strawberries; I also prepped and grilled some strawberries that where coated with a little EVOO and some Dizzy Pig Pineapple Head rub. This rub is great on any fruits and especially grilled corn on the cob.

The strawberries came off the egg after about 8 min. They were a little soft; but the flavor was amazing. I think they might be better egged in a small sauce pan and then served over ice cream. The juices after they were cooked tasted crazy good.

Here is the fish on the egg. I got the egg to about 350 dome temp and then let the cast iron skillet heat up for about 10 mins. I used a little bit of oil and the remaining melted butter to blacken the grouper. I did them about 3 min a side for the thicker pieces and 2 min a side for the thinner ones.

 I can say the aroma coming off the egg while cooking this had my mouth watering...

Here it is plated up... My daughter loved it, as she is always up for trying new things. My wife gave it two thumbs up and asked when we were having fish next. I would say that counts as a successful cook...

Don't be afraid to try grilling on cooking fish on the egg or whatever grill you happen to have. Ask your fish guy at your favorite seafood counter for suggestions; they are rarely wrong with the help they provide.

If you plan on using a lot of mangoes over the summer, either buy the pre sliced packaged type or get yourself one of these... Oxo Good Grips Mango Splitter  This handy tool will make working with the mangoes so much easier.


Enjoy!

Ed
 

Fire Roasted Salsa and Grilled Chicken...

Over the 3 day weekend I was able to take advantage of the nice weather and do most of my cooking outside; on the Egg, the way nature intended...

I wanted to try something new; and decided that fire roasting up a bunch of fresh veggies and pairing them with some grilled chicken sounded just right. Fresh, healthy, and not to heavy...

No special recipe here; my basic wing it process applies to this one.

Here the fresh veggies; washed and ready to go...

 Cut, and and removed the cores and seeds from the peppers. I then tossed them all with some olive oil and seasoned them with sea salt and pepper. I had the Egg prepared and was going to cook them direct at about 350 for about 45 minutes or until they got a nice char on them.

Just on the Egg. This set up in from the Ceramic Grill Store, The PSWoo3 and the now unavailable Woo Extender. They make great products and their customer service is top notch as well...

Here they are ready to chill in the fridge for bit before I complete the salsa...

 While waiting for the veggies to cool a bit; I prep the chicken for the grill. Tossed with a little Wegman's Basting Oil and some Dizzy Pig Jamaican Firewalk . Great rub with some heat and touch of citrus sweetness.

 After putting the chicken on the Egg to begin cooking; I finish up on the salsa. The veggies are rough chopped and the tomatoes peeled before being chopped and added. To finish the salsa; I added some fresh chopped cilantro and minced garlic, along with a little extra virgin olive oil and some fresh lime juice. Also added some sliced black olives too...

After the chicken finished cooking; to 165 on an instant read thermometer, it was time to plate the meal. Topped it with some freshly sliced avocado. My family gave this meal two thumbs up and enjoyed the salsa even more the next day with some corn tortilla chips.

Don't be afraid to throw your veggies on the grill and let them get some fire time...

If you do make the salsa or this dish; let me know how it turned out.

Enjoy,

Ed