Grouper is a delicious, firm, white flaky fish that tastes great blackened. I am heading to Florida later today and I am planning to order Blackened Grouper at Frenchies in St Pete, one of my favorite outdoor cafes. Serve this blackened grouper with a salad or with rice.
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons melted butter
- 2 8 oz. grouper filets
- Lemon wedges
For the Blackening Rub
- In a small bowl, mix together the salt, garlic powder, onion powder, sweet paprika, oregano, thyme and peppers.
- This will make enough rub for three-dinner’s worth of grouper. Store the extra in a jar for use at a later time.
For the Grouper
- Clean fish (debone, skin if necessary) and to melt butter.
- Heat cast iron skillet over medium high heat.
- Pour the melted butter over the fish making sure everything’s coated.
- Rub 1 – 2 teaspoons of the blackening spices over each piece of fish until the grouper is completely coated. Make sure your skillet is nice and hot and place the fish directly in the dry pan.
- Set your timer for 5 minutes. Once you’ve made it through the first five, flip the grouper and let it cook on the other side for 4-5 minutes.
- Squeeze some lemons over the fish and serve immediately.