Blackened Grouper

Blackened Grouper

Spice-crusted and pan-seared until deeply charred, with a tender, flaky center.

Total 20 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Fish, Dairy

Grouper fillets get coated in a smoky, peppery spice blend and seared in a cast iron skillet until a dark crust forms while the inside stays moist and flaky. It's a Gulf Coast favorite that comes together in under 30 minutes, perfect for weeknight dinners or alongside rice and vegetables.

Ingredients

  • 4 grouper fillets, about 6 ounces each
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 lemon, cut into wedges

Method

  1. Pat the grouper fillets dry with paper towels and set aside.

  3. Brush both sides of each fillet with melted butter, then coat evenly with the spice blend, pressing gently to adhere.

  4. Heat the vegetable oil in a 9-inch cast iron skillet over high heat until just beginning to smoke, about 2 minutes.

  5. Place the fillets in the skillet and sear until a dark crust forms on the bottom, about 3 to 4 minutes.

  6. Flip the fillets carefully and cook until the second side is blackened and the fish flakes easily with a fork, about 3 to 4 minutes.

  7. Transfer the fillets to plates and let rest for 2 minutes before serving.

  8. Serve hot with lemon wedges on the side.

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    Blackened Grouper

    Grouper fillets get coated in a smoky, peppery spice blend and seared in a cast iron skillet until a dark crust forms while the inside stays moist and flaky. It's a Gulf Coast favorite that comes together in under 30 minutes, perfect for weeknight dinners or alongside rice and vegetables.

    20 min 4 servings 285 cal

    Ingredients

    • 4 grouper fillets, about 6 ounces each
    • 4 tablespoons unsalted butter, melted
    • 2 tablespoons paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 1 tablespoon vegetable oil
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the grouper fillets dry with paper towels and set aside.

    2. 2

      In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, thyme, oregano, black pepper, and salt.

    3. 3

      Brush both sides of each fillet with melted butter, then coat evenly with the spice blend, pressing gently to adhere.

    4. 4

      Heat the vegetable oil in a 9-inch cast iron skillet over high heat until just beginning to smoke, about 2 minutes.

    5. 5

      Place the fillets in the skillet and sear until a dark crust forms on the bottom, about 3 to 4 minutes.

    6. 6

      Flip the fillets carefully and cook until the second side is blackened and the fish flakes easily with a fork, about 3 to 4 minutes.

    7. 7

      Transfer the fillets to plates and let rest for 2 minutes before serving.

    8. 8

      Serve hot with lemon wedges on the side.