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.

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

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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.

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Dish, Fish, Grilling, Recipe, Salad, Sous Vide, Sous Vide Fish , Sous Vide Grouper , Sous Vide Recipes, Sous Vide Seafood

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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