Blackened Cod or Grouper – Bonus Citrus Salt Seasoning

Blackened Cod with Citrus Sauce

When life hands you lemons – break out the tequila and salt

Well now there’s another use for this lively salt concoction…must try, I use the salt for all sorts of things, but this time to season fish as well as a citrus sauce made from the zested fruit. 

Menu Blackened Cod or Grouper with Brown Butter Peppered Carrots and Peas.

Pink and White Citrus Salt

Pink and White Citrus Salt-1 cup coarse salt-3 tablespoons of zest 1 lime, two oranges, 2 lemons and grapefruit, dry in 200°-220°  oven until zest is dry start with 10 minutes, cool and pulse in small bowl of processor…

Blackening spice, store in sealed jar:
1 teaspoon smoked paprika
1 ¼ tablespoons Sweet paprika
2 tsp chili powder
¼ to 1 teaspoon ground cayenne
1 tsp ground coriander (you can grind whole coriander in food processor)
1 teaspoons each dried thyme, basil, and oregano
1 teaspoon sea salt
1 teaspoon onion powder
1 tsp granulated powder

Citrus Sauce

Citrus Sauce

All of the grapefruit and lemon juice is too bitter for the sauce, but use a little of each for some of the orange juice, tasting for bitterness

 Ingredients

  • 1 1/2 cups fresh orange juice (I had a blend of Cara Cara & Blood orange juices
  • 1/4 cup fresh lime juice
  • 1 shallot minced
  • 1/3 cup white wine, a little on the sweet side
  • 2 teaspoons sugar
  • 1/2 teaspoons Dijon mustard
  • 1/4 cup cold butter
  • Citrus salt or Coarse salt and ground pepper

Directions:

  1. In a small skillet over high heat, boil fresh orange juice, lime juice, shallot, white wine, and reduce to about 1/2 cup, 8 to 12 minutes.
  2. Remove from heat; whisk in 1/2 teaspoon Dijon mustard and butter.  Season with a little of the citrus salt or coarse salt and ground pepper.

Blackened Cod or Grouper

Serves 2
Preparation for Two 1 to 1-1/2 inch thick fish fillets

  1. Preheat oven to 400° degrees.
  2. Brush fish fillets with oil and coat fish in spices.  *Optional-Grate a little lemon zest over
  3. Heat a large sauté pan with one tablespoon olive oil
  4. Sauté fish for 1 – 2 minutes per side. Transfer to heated oven finish cooking in oven for 5 – 7 minutes or until fish flakes easily with fork.  Serve with citrus sauce.