Blackened Grouper Recipe

Blackened seasoning is a signature of Cajun cuisine, and it adds a delicious kick to seafood. This Blackened Grouper recipe is a great way to experience those bold flavors at home. The fish is cooked quickly in a hot cast-iron skillet, creating a crispy crust on the outside and leaving the inside moist and flaky. It's a simple yet impressive dish that's perfect for a weeknight meal or a special occasion.

Ingredients

• 2 pounds grouper fillets (skin on or off, depending on your preference)
• 1 tablespoon olive oil
• 1/2 cup unsalted butter, melted
• 1/4 cup paprika
• 2 tablespoons dried thyme
• 2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 teaspoon dried oregano
• 1/4 cup brown sugar
• 1 lemon, cut into wedges (for serving)

Directions

1. Prepare the Fish: Pat the grouper fillets dry with paper towels. If using skin-on fillets, score the skin with a sharp knife to prevent curling.
2. Make the Blackening Seasoning: In a small bowl, whisk together the paprika, thyme, onion powder, garlic powder, salt, black pepper, cayenne pepper (if using), oregano, and brown sugar.
3. Blacken the Grouper: Heat the olive oil in a large cast-iron skillet over high heat until shimmering. Dip each grouper fillet in the melted butter, coating it completely. Then, dredge the fish in the blackening seasoning, pressing it in to adhere. Carefully place the fillets in the hot skillet, skin-side down if using skin-on fillets.
4. Cook the Fish: Cook the grouper for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. The blackened seasoning should be dark and crispy. Be careful not to overcook the fish, as it can become dry.
5. Serve: Serve the blackened grouper immediately with lemon wedges for squeezing over the fish. You can also pair it with your favorite sides, such as rice, grits, or roasted vegetables.
6. Tips:
7. You can adjust the amount of cayenne pepper in the blackening seasoning to your desired level of spiciness.
8. If you don't have a cast-iron skillet, you can use a heavy-bottomed stainless steel skillet instead.
9. Be sure to preheat the skillet very hot before adding the fish. This will help to create the crispy crust.
10. Don't overcrowd the skillet when cooking the fish. Cook the fillets in batches if necessary.
11. Blackened grouper is a delicious and versatile dish that can be served with a variety of sides. Get creative and try it with your favorite flavors!