For this recipe, we used Florida Greek Guy’s award-winning Taste of Louisiana and Blackened Fish Blend to season the grouper, added spinach and served on a bed of mixed brown and black rice with Feta cheese on top.
Extra virgin Greek olive oil
Fresh sprigs of rosemary
1 ½-2 lbs grouper or similar meaty fish
2 whole lemons
1/2 pound of fresh spinach
1/2 cup each brown rice and black rice
Florida Greek Guy Taste of Louisiana Seasoning
Florida Greek Guy Blackened Fish Seasoning
Start by adding 1/3 cup olive oil in a large frying pan. Squeeze the juice of half of a lemon (save the rind) in with oil and heat. Slice the other half of lemon and place in the pan with a sprig of rosemary and several fresh basil leaves. While the oil, lemon and herbs are heating, generously rub the Taste of Louisiana on both sides of the fish and place in the pan. In a separate pan combine the black and brown rice with a tablespoon of olive oil, several slices of the reserved lemon rind, a sprig of rosemary and water (according to package instructions). Bring to a boil, and then lower heat to simmer and cover. Turn fish in pan. In a separate bowl place fresh spinach and lightly sprinkle on Florida Greek Guy’s Blackened Fish blend. Place spinach on top of fish with more sliced lemon and cover. Cook about 5 minutes. Once rice is done (about 20 minutes), transfer to serving dish. Place spinach on rice and fish on top of spinach. Add several of the cooked lemon slices on the fish and garnish with fresh basil and fresh oregano. Top with crumbled feta cheese and drizzle with olive oil. Enjoy!