Blackened Grouper with Apricot-Lime Glaze

Blackening fish is a great way to get rich, smoky flavor from tender seafood with a simple preparation and quick cooking. Apply the rub, let it stand, and sear over relatively high heat. An easy sweet-and-sour glaze tops this fish with a flavorful balance between “meat and sauce.” I think you’ll like it.

Check out another blackened grouper recipe at Blackened Grouper Sandwiches with Honey-Lime Watercress Slaw.

Serves 2

Ingredients

• 1/2 tsp chile powder
• 1/4 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 2 5-oz skinless grouper filets, about 1/2-inch in thickest part
• 2 tsp unsalted butter
• 2 tbsp apricot preserves
• 3 tsp fresh lime juice
• 1 tsp finely chopped rosemary
• 1 tbsp olive oil

Preparation

1. Combine chile powder, cumin, and black pepper in a small bowl. Rub the spice mixture all over the fish, coating both sides and pressing to adhere. Let stand 15 minutes.

Spice-Rubbed Grouper

1. Heat a small, nonstick saucepan or skillet over medium-low heat and add the butter. When the butter has melted, add the preserves and lime juice and cook, stirring frequently, until thickened, 4-5 minutes. 
2. Remove from the heat and stir in the rosemary. Season with salt and pepper, cover, and set aside.
3. Heat a nonstick skillet over medium-high heat and add the olive oil, swirling to coat. Season the fish with salt and sear until beginning to blacken on the bottom, 3-4 minutes. (Reduce the heat to medium if the spices begin to burn.)
4. Turn and brush with half the glaze. Sear the other side until blackened and the grouper is just cooked through, 2-3 minutes longer, depending on thickness.

Glaze Beginning to Cook

Apricot-Lime Glaze

Fish Beginning to Cook

Glazed Fish

Plate and brush with the remaining glaze before serving.

Blackened Grouper with Apricot-Lime Glaze