Spanish Grouper

A few days ago, while aimlessly strolling the aisles of our local grocery store looking for inspiration for a quick meal, I saw a glorious looking Grouper Fillet, and the idea began to take hold. So, I asked the fishmonger to wrap the fish up so I could take it home, and then I went over to the “preseasoned rice” section of the store for a quick carbohydrate side. That’s where I found the Spanish Rice Pilaf and my inspiration for seasoning the grouper! With my mind firmly entrenched in Spanish spices, I gave the fish a quick sea salt, Spanish Paprika, and onion powder sprinkle to form a sort of Spanish dry rub, and the cast iron pan did the rest!

We served our fish with a medley of Sautéed Green Beans and Fiddleheads (that my wife brought home from the same grocery store on a whim as well). In all, this was a very quick and flavorful meal!

Time: 20 Minutes


  • Grouper Fillet
  • Sea Salt
  • Spanish Paprika
  • Onion Powder


  • Pat your grouper fillets dry, and arrange them on a cutting board.
  • Sprinkle a little salt onto them along with a good bit of paprika and onion powder. Then, gently pat the seasonings onto the fish to affix them well.
  • Melt some butter in a heavy bottomed pan (we prefer Cast Iron for this). Then, when the butter is hot, add your fillets, seasoned side down.
  • Cook for about 6-8 minutes, and then flip.
  • Cook on the other side for another 6-8 minutes until your fish reaches a minimum internal cooked temperature of 145 degrees F.
  • Plate, devour, and enjoy!

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