GrouperIntermediate

Blackened Grouper — The Gulf Coast Way

Prep: 10 minCook: 8 minServes: 4

Blackened grouper is Gulf Coast magic. The sweet, mild grouper meat stands up beautifully to an intense spice crust, and the quick sear in a screaming-hot pan locks in moisture that makes every bite tender. This is grouper at its most flavorful — smoky, spicy, and unapologetically bold.

Ingredients

4 grouper fillets (6-8 oz each), skin removed, 3/4-inch thick
1/2 cup unsalted butter, melted
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (or less if you want mild)
1 tsp dried oregano
1 tsp dried thyme
1 tsp black pepper
1 tsp white pepper
1 tsp salt
Lemon wedges for serving

Instructions

1
Combine all spices in a small bowl. This is your blackening seasoning.
2
Heat a cast-iron skillet over HIGH heat for 5 minutes. It should be smoking hot.
3
Brush both sides of each fillet generously with melted butter.
4
Press the seasoning into each side — it should form a thick, dark crust.
5
Place fillets in the smoking-hot skillet. Expect smoke. That’s the blackening.
6
Cook 2-3 minutes per side. The crust should be very dark, almost black, not burnt.
7
Remove from pan. Add a small pat of butter on top and let rest 2 minutes.
8
Serve with lemon wedges, rice and beans, or a simple green salad.

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Pro Tip

Grouper fillets should be 3/4-inch thick for blackening — too thin and they overcook before the crust forms. This recipe SMOKES. Cook outside on a propane burner or under a high-CFM range hood. Open windows. Grouper’s firm texture handles the high heat better than any other fish.

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