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Blackened Grouper BLT

Our freezer is full of delicious fresh caught fish and I couldn’t be happier. (Yeah, I guess it’s not fresh since we froze it, but my husband caught it two weekends ago and its certainly good enough for me!) If you haven’t had grouper, it’s a delicious fish. It’s quite popular here in Florida. If you live somewhere else, and grouper isn’t available, you could always substitute halibut or any other fish that you usually see coupled with blackening. This was a super satisfying meal. And it received rave reviews from my husband. He was wowed at the flavors. I was almost slightly put off, like "What, is my regular cooking subpar by your standards?" Ha-ha. I know it is not. :)

Serves 4


4 Filets of Grouper (or whatever)

8 Strips of Pepper Bacon

4 Chiabatta Bread Rolls

Chipotle Ranch (link to my recipe below, so add it to the grocery list)

2 Heirloom Tomatoes

4 Pieces of Romaine Lettuce

2 Tsp Salt

2 Tsp Onion Powder

2 Tsp Garlic Powder1 tsp Salt

1 Tsp Cayenne

1 Tsp Dried Oregano

1 Tsp Dried Thyme

1 Tsp Pepper


1. Combine the paprika, salt, pepper, onion powder, garlic powder and cayenne, dried oregano and dried thyme into a small bowl. Mix together and generously cover the fish filets. Set the fish aside.

2. If you haven't already made the chipotle ranch, prepare it and set it aside.

3. In a large pan, cook the 8 strips of bacon and set them aside. Reserve some fat, if you chose, to cook the fish in. (Come on, you know you want fish cooked in bacon fat!)

4. While your fish is cooking, cut and toast the chiabatta rolls, and slice your tomatoes.

5. Generously dress the tops and bottoms of the bread with chipotle ranch.

6. On the base lay down your lettuce and tomatoes.

7. Then top it with the fish and the bacon.

8. Place the top piece of chiabatta roll on top and you're ready to go!

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