Blackened Grouper

Blackened grouper is just one way to prepare this delicious type of fish. Grouper is a popular fish for catching and eating as it is plentiful in Atlantic waters. Grouper comes in many varieties, such as red, black, scamp and gag. The flavor of each variety can vary slightly, so try each one to see what you and your family prefer. This blackened grouper recipe takes advantage of the fish’s mild taste and flaky flesh regardless of which type of grouper you use.

There are many ways to enjoy this fish aside from this Cajun grouper recipe. This versatile fish is great for oven recipes and pan frying with various spices or even for deep frying. You can also dress up this grouper recipe with your own ideas and flavors. For example, you can make your own cream sauce to complement the fish and give the dish a flair of your own. You can also play with the level of spice and heat until you find the perfect combination.

The Recipe

Grouper’s firm flesh makes it an ideal fish for bold, spicy preparations. Blackening is a cooking method from Louisiana in which the fish is coated in a blend of spices before getting pan-fried or grilled. You can adjust the spice level by increasing or decreasing the amount of red pepper in this dish.

 

30m
Serves 5

Ingredients

  • ¼ cup paprika

  • 2 teaspoons onion powder

  • 2 tablespoons dried thyme

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon black pepper

  • ½ teaspoon ground red pepper

  • ½ teaspoon dry mustard

  • ½ cup melted butter

  • 2 pounds grouper fillets

  • 1 tablespoon olive oil

  • Lemon wedges, for garnish

Preparation

  1. In a bowl, combine paprika, onion powder, thyme, salt, black pepper, red pepper, garlic powder and mustard. Pour the melted butter into a wide, shallow bowl.

  2. Coat each grouper fillet into the butter, making sure it is fully coated. Then dip the fillets into the spice mixture, patting the fillets gently with the mixture to coat both sides. Set aside.

  3. Heat a heavy-bottomed over medium-high heat. When almost smoking, add olive oil. Place the fish onto the skillet and cover for 3 to 4 minutes. Fish should be browned on one side. Flip fillet over and cook another 1 to 2 minutes.

  4. Transfer the fish to a serving plate and garnish with lemon wedges.

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When making your blackened grouper dish, you must make sure not to overdo or under cook the fillets. When grouper is done, the flesh should flake when you use a fork to test the fillet. Luckily, grouper can still stay moist even if you overcook it, so don’t be afraid to try the recipe again if it doesn’t come out right the first time.

Because of grouper’s versatile taste and firm flesh, you may want to experiment with other grouper recipes. Even though blackened grouper cast iron skillet recipes are common, you can try this seasoning in the oven or with a broiler. You can even cook grouper on the grill in foil packets. Keep in mind that grouper is a flaky fish, so you should not place the fillets directly on the grill.

When cooking grouper, you can use many types of recipes. Grouper in the oven is a fast way to cook this fish with minimal clean up. The simple and classic flavors of garlic, butter and lemon with salt and pepper are easy weeknight seasonings that are easy to keep around the house. Fresh herbs are another way to dress up your fresh grouper fillets with minimal effort.

If grouper is your catch of the day, you can cook fresh grouper at home after proper storage or at your campsite. Learning how to clean fish and fillet them is something that takes a little practice. When cleaning a fish, the goal is to remove the organs without contaminating the meat. You will need a sharp knife to open up the fish from anus to the base of the gills.

When gutting a fish, it is better to make a cut that is too shallow than a cut that is too deep. If your cuts are too shallow, you can carefully repeat the process to reduce the chance of cutting the organs and ruining the fish.

When you have cut into the body of the fish and scooped out the organs, rinse off your fish and proceed with filleting it. You should also make sure to remove the scales of the grouper during this fish cleaning process to make sure you don’t end up with any nasty surprises in your final product.