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Blackened Sous Vide Grouper Caesar Salad

This simple summer recipe is inspired by the Lazy Flamingo, a great bar in Bokeelia, Florida we always go to when we visit family down there. They have local, fresh grouper on the menu and you can get it grilled, blackened, or fried and served on salad, a sandwich, or just plain. My wife always gets it blackened on their Caesar salad. Here's a version of it using sous vide you can make at home.

I provided a recipe for Caesar dressing but you can always use your favorite bottled dressing.

You first cook the grouper with sous vide to make it tender, then quickly grill it just until it takes on some color.

This recipe is great with most kinds of fish and the fish can also be finished in a hot pan or left unseared for a more delicate taste. You can also use chicken breast in the recipe for a more traditional type Caesar salad.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Blackened Sous Vide Grouper Caesar Salad you can check out the following.

This recipe is from our book Sous Vide Grilling.

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Blackened Sous Vide Grouper Caesar Salad

  • Published: July 16, 2011
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 60 or up to 75 Minutes
  • Cooks: 122°F (50°C) for 15 to 30 minutes
  • Serves: 4

Ingredients for Blackened Sous Vide Grouper Caesar Salad

  • For the Sous Vide Grouper

  • 1 pound of grouper, cut in 4 portions
  • 1 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, or to taste
  • Salt and pepper
  • For the Caesar Salad

  • 1 head romaine lettuce, coarsely chopped
  • 2 cups croutons
  • 1/2 cup parmesan cheese, freshly grated
  • For the Caesar Dressing

  • 1 egg yolk
  • 2 anchovy filets
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 3 tablespoons fresh lemon juice
  • 1/2 cup olive oil
  • Salt and pepper

Cooking Instructions for Blackened Sous Vide Grouper Caesar Salad

For the Sous Vide Grouper

At least 60 to 75 minutes before serving

Preheat the water bath to the indicated temperature.

In a small bowl mix together the spices. Season the grouper with the salt and pepper then sprinkle with the spices. Add to the sous vide pouch along with the butter and seal.

Place the sous vide pouch into the water bath and cook for 15 to 30 minutes.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For Finishing the Sous Vide Grouper Salad

First, make the dressing. Place the egg yolk, anchovies, garlic, mustard and lemon juice into a food processor and process until thoroughly mixed. With the food processor still running slowly add the oil. Add salt and pepper, tasting until the seasoning is right.

Take the grouper out of the pouch and pat dry. Sear the grouper over high-heat on a hot grill until just browned, about 1 minute per side.

Place the lettuce in a large bowl. Add enough dressing to coat and toss the lettuce to evenly mix. Place the coated lettuce on individual plates. Top with the grouper, parmesan cheese, and croutons. Crack some fresh pepper on top and serve.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Photo Credit: Adactio


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Blackened Sous Vide Grouper Caesar Salad

Ingredients: 1 pound of grouper cut in 4 portions 1 tablespoon butter ½ teaspoon ground cumin ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon ground coriander ¼ teaspoon cayenne pepper or to taste Salt and pepper 1 head romaine lettuce coarsely chopped 2 cups croutons ½ cup parmesan cheese freshly grated 1 egg yolk 2 anchovy filets 1 teaspoon Dijon mustard 1 teaspoon minced garlic 3 tablespoons fresh lemon juice ½ cup olive oil Salt and pepper