Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes.
There’s nothing like the flavor of fresh grouper to celebrate summer. Every trip to Florida I never hesitate to order this favorite fish.
From the grill.
On a sandwich.
And even battered and fried.
Grouper has a mild yet distinct flavor, somewhere between sea bass and halibut. It’s a firm fish when cooked that is flaky, moist and delicious.
For this recipe, I used creole seasonings to add a kick of heat and Cajun flavoring to the fish.
Blackened spices include paprika and cayenne pepper with a few additional thrown in. It’s about the heat. We also love jerk seasoning on fish. The possibilities are endless.
Searing grouper is best in a cast iron skillet because the pan can get hot quickly then go right into the oven to finish cooking.
Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper.
How to cook grouper
Select grouper fillets that are 1 to 1 1/2 inches thick.
Make sure the pan is hot before adding the fish.
The fish should sizzle when adding it to the hot oil.
Searing the fish before finishing it in the oven gives the grouper a crisp crust.
Serve this grouper on slider buns with coleslaw, on a plate with roasted veggies, or in your favorite fish tacos.
Not a fan of grouper? Other white fish options include halibut, sea bass, flounder and mahi-mahi.
Want to learn how to make this Cast Iron Blackened Grouper?
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Cast Iron Blackened Grouper
- 2 4 to 6 ounce grouper fillets
- 1 tablespoon jerk or Cajun seasoning
- 1 tablespoon olive oil
- Fresh lemon wedges
- Preheat the oven to 425°F. Pat the fish dry with paper towels and sprinkle the fillets with jerk or Cajun seasoning.
- Heat the olive oil in a large cast-iron skillet over medium high heat. Place each fillet seasoned side down into the hot oil.
What You’ll Need for this Recipe