The other day while I was wondering what to make for dinner, my thoughts drifted to a memorable meal. The stone patio where I sat glistened with twinkle lights that drapped along the branches of the trees above and all around me. There was a light breeze, and the gentle crashing of ocean waves nearby soothed my soul. I’m always in my happy place when I’m near the ocean 🙂

I sipped a glass of red wine while waiting for my meal, fresh caught blackened grouper. Then came the moment, the food orgasm. With every bite, the boldly spiced fish melted in my my mouth. It was so good I could almost taste it all over again.

Not in my usual repertoire of recipes, I decided to try making my own version of blackened fish. Instead of buying a spice rub that would most likely have sugar or other additives in it, I stirred together a mixture of spices. And instead of butter,  I cooked the fish in coconut oil which gave it a nice crispy finish with a delicately sweet flavor.

Though I haven’t been able to get away at all this winter, having a delicious meal like this, along with some unseasonably warm temperatures makes me feel like I got away even when I didn’t! I’m so looking forward to summer, how about you?

Blackened grouper

2 pounds white fish
1 tablespoon coconut oil

1 tablespoon paprika
1 teaspoon onion powder
1/4 teaspoon ground cumin
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground pepper
1/2 teaspoon sea salt

In a large skillet over medium high heat, melt coconut oil. Swirl around in pan. Rinse fish fillets and remove any bones. Mix all spices together in a bowl then coat fish with spice mixture. If spices don’t stick to fish, can coat fish in oil before adding spices.

Cook fish in oil, about 3 minutes per side depending on thickness of fish. Serve immediately!

Serves 4