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Blackened Grouper

Blackened fish is a Cajun-inspired delicacy featuring a flaky, tender interior encased in a deeply savory, dark crust of butter and charred aromatic spices. This signature sear creates an irresistible contrast between the smoky heat of cayenne and paprika and the mild, succulent sweetness of the perfectly cooked fish.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1.5 pounds skinless grouper fish fillets
  • 5 tablespoons unsalted butter
  • 1 lemon

Seasoning Ingredients:

  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 2 teaspoons kosher salt

Instructions
 

  • Remove your fish from the fridge at least 10 minutes before you start to prep it to bring it to room temperature. Pat the fish dry with a paper towel, then set it aside.
    Combine all fish seasoning ingredients in a small bowl and mix well. Set aside.
    Melt two tablespoons of butter and use a pastry brush to coat both sides of the fillets. Top each fillet with about a tablespoon of the seasoning mix and rub it with your fingers. Turn the fillets over and repeat.
    Preheat a cast-iron skillet to hot. Add the remaining three tablespoons of butter over medium-high heat. When the butter has melted, add the fish and cook undisturbed for three minutes. Use a fish spatula to turn the fish over and cook for another three to four minutes or until the fish is done. The fish is done with the flesh turns opaque and flakes easily when pierced with a fork. Top each fillet with a squeeze of lemon juice and serve immediately.
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