Blackened Grouper over Hearts of Romaine Salad with Lemon ParmesanVinaigrette

OK, I just love grouper! It is an unbelievable fish to work with, just melts in your mouth. If you live somewhere where grouper is not available or too expensive, just substitute with a mild, flakey white fish like cod. They are related anyway. If you like things on the spicy side kick up the cayenne in the blackening recipe. Enjoy!

Makes 2 big salads or 4 small

1 lb. fresh Grouper fillets
2 Tbsp Taya's Blackening Spice
2 hearts of romaine, chopped
1 avocado, diced
1/2 cup Lemon Parmesan Vinaigrette
Fresh grated Parmesan for garnish

In a salad bowl, toss the romaine, avocado, and Vinaigrette. Set aside.

Heat a pan (preferably cast iron) over med-high heat. Do NOT grease the pan, it should be dry. While the pan is heating, sprinkle the Blackening Spice all over the Grouper fillets, covering both sides. Place in pan and cook approximately 4 minutes per side, depending on thickness.
When cooked, place on top of dressed salad and sprinkle with Parmesan.