Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor.
Blackened Grouper
2016-08-11 02:28:42
Makes 4 to 6 servings
Ingredients
- 1⁄4 cup smoked paprika
- 2 tablespoons dried thyme
- 2 teaspoons onion powder
- 11⁄2 teaspoons kosher salt
- 11⁄2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon ground red pepper
- 1⁄2 cup butter, melted
- 2 pounds grouper fillets
- 1 tablespoon olive oil
- 3 lemons, halved crosswise
Instructions
- Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes.
- 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.
- 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.
- Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
Taste of the South https://www.tasteofthesouthmagazine.com/
Fantastic!!!
Dido. OMG.
Fml amazing
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.
Delicious! I cooked it in a pan over medium-high heat.
Makes AWESOME fish tacos!!!!! Also Fish sandwiches as Brian suggested. LOVE this recipe!!
This looks amazing, but oil hot enough to smoke becomes carcinogenic. Why not cook this in an oil with a higher smoke point than olive oil?
Hi! Thanks for reaching out about this recipe. If you’re looking for a high smoke point oil, we highly recommend avocado oil or grapeseed oil. Let us know if that helps!
This spice blend didn’t work for me at all. The fish had some spiciness but no depth of flavor. I notice other blackening seasoning recipes call for basil and oregano. I think those could have been a big help in the blend.
Hi Nancy, thanks so much for your feedback!
Made this recipe last night. My husband and I enjoyed it tremendously. Very easy. I did cut the butter by half and was fine. Can’t wait to make again.