When we got home from our trip to Florida (where we made Garlic Grouper Tacos), we found that our local fishmonger had a really nice looking display of Grouper…and since we remembered vividly how tasty that particular fish is, we bought some. As we were trying to figure out how we wanted to prepare it, we thought back to when we made Blackened Swordfish back in March…and we posited that the blackening seasoning would really stand out on the more mild grouper flavour.
To make it a reality, we whipped up a batch of our blackening seasoning, cooked our fish in a cast iron skillet, and topped it off with a fresh squirt of lemon! We served our fish atop a bed of couscous and alongside sautéed sugar snap peas.
Time: 20 Minutes
- Grouper Fillet
- Blackening Seasoning
- Smoked Paprika
- Cayenne Powder
- Onion Powder
- Garlic Powder
- Black Pepper
- Combine your seasonings in a small bowl, and use a fork to stir them all together.
- Pat your fish dry, and cut it into the portion sized you want.
- Spread your seasoning atop your fillets. Then, flip, and coat the other side as well.
- Heat some butter and/or olive oil in a pan (cast iron is best), and once it’s hot, arrange your fish in the pan.
- Cook for 5-6 minutes, until your seasoning darkens and begins to brown and crisp. Then, flip and cook the other side until your fish reaches a minimum internal cooked temperature of 145 degrees F.
- As your grouper cooks, slice your lemon into wedges.
- Once your grouper finishes cooking, Plate, Add a little Lemon Squirt, Devour, and Enjoy!