Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream

Recipe provided by Tim Egan

Watch the video to learn how to prepare this dish.

• Servings: 4
• Nutritional Information per serving: Calories 1067, Total Fat 70 g, Saturated Fat 35 g, Carbohydrates 59 g, Dietary Fiber 12 g, Sugar 14 g, Protein 57 g, Cholesterol 270 mg, Sodium 2033 mg

Blackening Spice:

• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cayenne pepper
• 1 teaspoon Spanish paprika
• Zest of 2 lemons, dried
• Zest of 2 oranges, dried
• Salt and pepper to taste

Grouper and Vegetables:

• 2-pound grouper fillet
• 12 fingerling potatoes
• 8 white asparagus spears, peeled
• 8 green asparagus spears, peeled
• pound fresh morel mushrooms
• cup sugar snap peas (pods removed)
• 3 tablespoons unsalted butter
• 3 bunches of watercress
• 2 cups heavy cream
• 4 tablespoons grapeseed oil, divided

Instructions:

1. Create the blackening spice by combining all listed ingredients in a coffee grinder and processing for about one minute until finely ground. Set aside.
2. Preheat your oven to 350F (175C). Cut the grouper fillet into four equal portions, keeping the skin on. Place the fillets skin-side down on a plate and generously coat the flesh side with the blackening spice blend. Set aside.
3. Roast the fingerling potatoes in the oven for approximately 15 minutes or until tender when pierced with a fork. Meanwhile, blanch the white and green asparagus in salted boiling water until they reach an al dente texture. Saut the morel mushrooms together with the sugar snap peas in butter until softened. Blanch the watercress, then immediately cool it in ice water, and blend with the cream and 2 tablespoons of grapeseed oil to create a smooth watercress cream.
4. Heat the remaining 2 tablespoons of grapeseed oil in a cast iron skillet until it starts to smoke. Carefully place the grouper fillets flesh side down and sear to blacken the fish. Transfer the fillets to the oven to finish cooking for 10 minutes.
5. To plate this elegant dish, reheat the asparagus on the grill and warm the watercress cream until it simmers. Reheat the sauted morels and peas along with the roasted fingerling potatoes. Layer the asparagus as your base, top with the morels and peas, arrange the potatoes alongside the vegetables, and place the blackened grouper next to the sauce and vegetables. Finish with a garnish of fresh watercress leaves.