Blackened grouper fillets are topped with a crust of lump crabmeat, Parmigiano-Reggiano, and panko; broiled until golden ...
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Easy cast iron blackened grouper recipe
Popularized by Paul Prudhomme in the 1980s, blackening is a technique that originated in New Orleans and remains today a key component of Cajun cuisine. Despite the dark brown-black color of the crust ...
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