Pan-Seared, Blackened Flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really… Continue reading Pan-Seared, Blackened Flounder

Advertisement

Red Grouper with Chili Lime Glaze

This is more of a product review, perhaps, than a recipe.  When I was shopping for fish, I noticed that Whole Foods had grouper that was already covered in a marinade of some type…and it looked pretty tasty.  Since I wasn’t buying to cook on the same day, I asked what they used for the… Continue reading Red Grouper with Chili Lime Glaze