Blackened Grouper

Blackened Grouper

Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor. 

Blackened Grouper
Makes 4 to 6 servings
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  1. 1⁄4 cup smoked paprika
  2. 2 tablespoons dried thyme
  3. 2 teaspoons onion powder
  4. 11⁄2 teaspoons kosher salt
  5. 11⁄2 teaspoons garlic powder
  6. 1 teaspoon ground black pepper
  7. 1⁄2 teaspoon dry mustard
  8. 1⁄2 teaspoon ground red pepper
  9. 1⁄2 cup butter, melted
  10. 2 pounds grouper fillets
  11. 1 tablespoon olive oil
  12. 3 lemons, halved crosswise
  1. Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes.
  2. In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
  3. Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
  4. Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
Taste of the South


  1. Made this last night on the grill just as instructed. Served on fresh grilled brioche buns with tartar/lettuce/onion/tomato. Reminded me of grouper sandwich in Panama City Beach at Barefoot – Amazingly tasty. Highly recommend.


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