Blackened Grouper

Blackened Grouper offers a bold taste of Cajun cuisine, featuring fresh grouper fillets coated in a spicy blend of paprika, cayenne pepper, and thyme. This method involves searing the seasoned fish in a hot skillet, resulting in a savory blackened crust with tender, flaky fish inside. Enjoy this dish paired with creamy coleslaw and a squeeze of fresh lemon to elevate the flavors. The combination of spices and textures provides a rich dining experience reminiscent of the vibrant culture of Louisiana’s bayous.

Ingredients

• 4 6 oz fillets grouper fillets
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a small bowl, mix paprika, cayenne pepper, thyme, garlic powder, onion powder, salt, and black pepper thoroughly.
2. Pat the grouper fillets dry with a paper towel and coat them evenly with the spice mixture, pressing gently to adhere.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Carefully place the fillets in the skillet and cook for about 3-4 minutes on each side, or until the exterior is blackened and the fish is cooked through.
5. Transfer the cooked fillets to a serving platter and accompany them with coleslaw and lemon wedges.

Keywords: Skillet, Spicy, Bold Flavors, Main Course, Cajun

Spice Rack: Paprika, Cayenne Pepper, Thyme, Garlic Powder, Onion Powder, Salt, Black Pepper

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