• Blacked Grouper Recipe
  • 3/4 C heavy whipping cream
  • 3 TBLS coconut cream
  • zest of one lemon
  • juice of 1/2 lemon
  • kosher salt/pepper
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I was pondering what kind of sauce I could create that would be the perfect accompaniment to my Blackened Grouper. I knew I wanted something with a hint of coconut and slightly creamy to balance the spice of the seasoning.

On my first try, this is what I concocted…and it is amazing. You will be surprised how quickly this sauce will come together. My Coconut Lemon Cream Sauce for Fish is so light and flavorful. I imagine that it would also go perfectly over shrimp or even scallops.

Head on over to The Carolina Meat & Fish Co. and grab a few fresh, local NC grouper filets, the house made blackening seasoning and let’s get started. You don’t live in Charlotte? They will be happy to pack and ship to you!

Follow one of my recipes for fish, like the Blackened Grouper I linked above.

As the fish is blackening, in a saucepan, combine the heavy cream, coconut cream (this is the heavy white cream in a can of coconut milk), lemon zest and salt/pepper. Whisk and cook on medium to medium-high and allow to simmer. The sauce will start to thicken up in about six to eight minutes. Continue to whisk occasionally…you do not want the mixture to burn. When the sauce coats the back of a spoon, it is done. Add in the juice of 1/2 lemon and whisk again to combine. Cook for one more minute.

Plate the blackened fish on top of your favorite rice and pour on the cream sauce. Top with fresh lemon zest. ENJOY!

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