Fresh blackened grouper seasoned with your favorite 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 south Florida or anywhere on the gulf of Mexico I never hesitate to order this favorite fish.
From the grill.
On a sandwich.
And even battered and fried.
Any time we are down south we always order fresh seafood.
My son loves a blackened grouper sandwich.
My husband loves seasoned grouper any way you fix it.
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.
What does blackened grouper taste like?
Grouper has a very mild sweet taste similar to sea bass and halibut.
Adding blackening seasoning gives the fish a spicy taste that gives it a darker color when cooked on a grill or in the oven on a baking sheet.
How to make blackened grouper
For this easy recipe, I used blackening seasonings to add a kick of heat and spiciness to the fish.
Blackened seasoning 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 filet, you’ll want to watch closely so as not to overcook and dry out the grouper.
Tips for the best tasting grouper
- Select grouper filets that are 1 to 1 1/2 inches thick.
- Season all sides of the fillets with the spice mixture.
- You need a hot pan before adding fish filets.
- Place fish in pan. It should sizzle when adding it to the hot oil.
- Searing the fish before finishing it in the oven gives this fresh fish a crisp crust.
- Check that the fish flakes when testing for doneness.
- Squeeze fresh lemon juice over the fish.
Serve this grouper fish on slider buns with coleslaw and homemade French fries, with roast potatoes, on a plate with roasted veggies, or in your favorite fish tacos.
Serve these side dishes with 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.
- Cook for one minute per side until the edges have browned slightly. Transfer the cast iron skillet to the oven.
- Bake the fish for 5 minutes or until the fish is flaky when tested with a fork. Remove the cast iron skillet from the oven and serve.
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