How have we not published a recipe for blackened grouper? When you want something crunchy, hearty and smoky, get yourself a couple of grouper filets and try this. It takes less than a half hour from package to plate and it's guaranteed delicious.
2 grouper filets
Our blackening seasoning
— or make your own —
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
In a small bowl, mix together the salt, garlic powder, onion powder, sweet paprika, oregano, thyme and peppers.
This makes enough rub for three-dinner’s worth of grouper. You’ll be able to put the rest in a jar and save until next time. Take a few minutes to clean up your fish (debone, skin if necessary) and to melt your butter. You should also grab your cast iron skillet and get it on the stove over medium high heat so it can come to temperature.
Pour the melted butter over the fish and give it a good slathering to make sure everything’s coated. Now it’s time to add the spices. You’ll use about 1-2 teaspoons of the rub per filet. Rub the blackening spices over the 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 leave cook it on the other side for 4-5 minutes.
Squeeze some lemons over the fish and serve immediately.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162