Blackened Grouper with Bacon-Braised Brussels Sprouts and Mixon Farms Citrus Butter

Courtesy of Chef Fran Casciato, Libby's Cafe & Bar.
Photography By Chad Spencer | November 29, 2011

Preparation

  1. Season the grouper on all sides with the Cajun seasoning and set aside.
  2. Place the orange juice and shallots in a sauce pan over high heat and bring to a boil. Continue to cook over high heat until syrupy and reduced to ¼ original volume.
  3. Place the bacon in a sauté pan over medium heat and cook until browned. Add the Brussels sprouts and cook for about 5-7 minutes, or until the sprouts become tender.
  4. Meanwhile, heat the vegetable oil in a heavy-bottomed sauté pan over medium heat. Add the seasoned grouper fillets and cook 3-4 minutes. Turn over and cook for another 3-4 minutes.
  5. While the grouper is cooking, finish the orange sauce by turning off the heat and adding the butter, swirling until it has melted.
  6. Place the Brussels sprouts and bacon in the center of the plate, top with blackened grouper, and drizzle sauce over the fish.

Ingredients

  • 4 6-ounce black grouper fillets
  • 4 tablespoons Cajun seasoning
  • 2 cups Mixon Farms fresh orange juice
  • 1 shallot, finely diced
  • 4 ounces slab-style applewood bacon, diced into ½-inch cubes
  • 4 cups Brussels sprouts, very thinly sliced
  • 2 tablespoons vegetable oil
  • ¼ pound butter, chilled, cut into ½-inch chunks
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