Blackened Grouper Balls

Over the years, I’ve included fish, shrimp, wild game and wild fowl in holiday recipes. This recipe returns to fish again with a nice tribute to grouper – and it’s only fitting. December is the last month fishermen can keep many species of grouper for several months, as fishing for them is shut down during their winter spawning season. This is a good way to use some smaller grouper fillets and have a great send-off into their spawn. It’s also a plus that it tastes so good.

Many holiday snack recipes finish shaped into balls. The one most folks think of first is sausage balls, with rum balls following closely behind. But many more exist. Blackened grouper balls are a little unusual, but they’re a great treat. If you take this to a family, friends or business gathering, copy the recipe in a larger font and tape it to the bottom or lid of the dish holding the balls. I’ll guarantee you’ll get asked for it and this will make it ready to be remembered by taking a photograph.

December is holiday time and this is a holiday recipe. Your popularity will increase as soon as you enter a gathering carrying blackened grouper balls. The three words in the title tell you all you need to know. This treat contains grouper (plus number 1), the grouper has been blackened (plus number 2), the blackened grouper has been made into snack size balls (plus number 3) and you know it’s going to be good, because blackened grouper is a treat (plus number 4). This is an excellent opportunity to impress your friends and at the same time let them know you think highly of them by using a nice fish like grouper in a holiday treat recipe.

Blackened grouper balls

The first time you do this, use just a little more blackened seasoning than you think you’ll need and set a baseline for how you prefer it. I like spicy and add a fair amount, plus the minced jalapeno.

The pan must be hot to blacken properly. I like to use cast iron for its even heat. The butter should be trying to smoke a little and be almost to the point of scorching before laying in the grouper.

This will create a lot of smoke, especially when the fillets are first put in the pan. I like to blacken the fish outside, which also prevents the lingering smell of cooking fish. That cloud of initial smoke is serious. This is cooked hot and it only takes a couple of minutes on each side to cook the fish.

Now it’s time to decide if you want to add the jalapenos or not.

Once everything is mixed well, form the mixture into balls roughly the size of ping-pong balls and arrange them on parchment paper on a shallow baking pan or cookie sheet. Some of my friends use melon ballers to make them.

With the oven preheated to 350, slide the pan of balls in on a middle rack. In my oven, 25 minutes is about the right time for them to brown just a little.

Once you take them out of the oven, arrange them on a platter or put them in a bread dish and cover them with a towel. They are best served warm, but will still get eaten as they cool.

Merry Christmas and Happy New Year! Enjoy.

INGREDIENTS:

3/4 pound grouper fillets

1 Large egg

1 Tube crushed Ritz crackers

1/4 Cup minced sweet onions

1/2 TSP minced garlic

1 TBSP mayonaisse

1 Stick
butter

2 TSP
lemon juice

Blackened Seasoning – to taste

Optional:

2 TBSP minced jalapeno pepper

PREPARATION:

1. Sprinkle and rub in the blackened seasoning to the fillet(s) (to desired amount).
2. Blacken the grouper fillet(s) until lightly done.
3. Break up the grouper and check to be sure no bones made it through the fillet process.
4. Crush the Ritz Crackers well, but don’t reduce them to powder. (Saltines or bread crumbs may be substituted, but they aren’t as sweet as Ritz crackers and give a saltier taste).
5. Beat the egg.
6. Mince the onion and garlic. (Also mince jalapeno if it will be added).
7. Thoroughly mix the egg, mayo and lemon juice.
8. Gently mix the crushed crackers, grouper, onion, garlic and jalapeno, if desired.
9. Add the egg, mayo and lemon juice to the grouper mixture and blend thoroughly.
10. Cover a shallow baking pan or cookie sheet with a piece of parchment paper.
11. Preheat the oven to 350.
12. Shape the grouper mixture into the size of ping-pong balls.
13. Brush the grouper balls lightly with melted butter and arrange them on the parchment paper.
14. Cook for approximately 25 minutes, until they brown a little. Allow the balls to brown some, but be careful not to scorch them.
15. I think the grouper balls are great just as they are, but some folks like to add dipping sauces. Several that have been well received at different times include melted butter, melted garlic butter, seafood cocktail, tartar sauce, sriracha sauce, a sriracha/tartar mix, a sriracha/mayonnaise mix and sweet chili sauce.

This is really more of an appetizer or treat to be served to family, friends or guests during the holidays. It is usually well appreciated at gatherings where the invitation suggests bringing a treat. However, if the mood strikes to have several as the main course and make this a light meal, it could begin well with a green salad or lettuce wedge and be served with steamed or sauteed vegetables and a baked potato or baked sweet potato with the meal.

On the rare occasions when any is left over, I like to warm them and have them with cheese grits and eggs for breakfast. Everyone needs to try this.