Cajun-style blackened grouper is one of the best ways to enjoy fresh fish in the Keys. It's a naturally low-carb, keto-friendly, and gluten-free meal that delivers massive flavor. Searing it in a hot cast-iron skillet gives the fish a dark, savory crust while keeping the inside mild, flaky, and juicy.
Why We Love Grouper
We just love grouper here in the Keys. It is one of the top fish anglers love to catch, and for good reason.
Grouper is thicker than snapper, with large, tender flakes and a mild flavor that works perfectly with blackened seasoning.
Since the fish is meaty, it holds up well in a hot skillet and stays juicy when cooked the right way.
Top Tips for Perfect Blackened Grouper
- Use a hot skillet: A cast iron skillet works best because it holds heat well. Let the pan get hot before adding the fish so the seasoning can darken and form a good crust.
- Do not move the fish too soon: Once the grouper goes into the skillet, leave it alone for a few minutes. Do not flip it until it naturally releases from the pan. Moving it too early can break the crust and make the fish stick.
- Use oil first, then butter: Traditionally, blackened fish is dipped in melted butter before cooking, but that method creates a lot of smoke. Butter can burn quickly in a very hot skillet, so I like to use oil for the first side and add the butter after the fish is flipped.
- Choose even fillets: Grouper cooks best when the fillets are close to the same thickness. If one piece is much thicker, give it an extra minute or two, or check it with an instant-read thermometer.
- Watch the heat: Blackened seasoning should get dark, but it should not burn. If the skillet starts smoking too much, lower the heat slightly.
Blackened Seasoning
Blackened seasoning is what gives this grouper its dark crust and Cajun-style flavor.
You can use a store-bought blend or make your own with paprika, garlic powder, onion powder, thyme, oregano, black pepper, salt, and cayenne. The homemade blackened seasoning is included in the recipe card below.
The cayenne is what controls the heat, so add a little more or less depending on how spicy you like it.
Ingredients
This recipe makes 2 servings.
You will need 2 grouper fillets, blackened seasoning, olive oil, butter, and lemon wedges for serving.
See the recipe card below for exact amounts.
Blackened Grouper Recipe
- Combine the spices in a small bowl, adjusting the cayenne to your preferred heat level.
- Pat the grouper fillets dry with paper towels. If the fillets are very cold or thick, let them sit at room temperature for 10 to 15 minutes before cooking.
- Brush the fish with oil or melted butter.
- Season all sides, including the sides of the fillets, with blackened seasoning.
- Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Place the grouper in the skillet in a single layer. Cook for 3 to 4 minutes on the first side without moving the fish.
- Flip the fillets and add the butter to the pan. Let it melt around the fish. Cook another 3 to 4 minutes, spooning a little butter over the top as it cooks.
- The grouper is done when it is opaque, flakes easily with a fork, and reaches 145°F in the thickest part.
- Remove from the pan and serve right away with lemon wedges.
Recipe Notes
- Grouper is a thick, mild white fish, so it holds up well in a hot skillet. If your fillets are thin, start checking them after 2 to 3 minutes per side.
- Use homemade blackened seasoning or a store-bought blend like Old Bay Blackened Seasoning or Chef Paul Prudhomme's Blackened Redfish Magic.
- If the skillet starts smoking too much, lower the heat slightly. You want the seasoning to darken, not burn.
Serving Suggestions
The best sides for blackened grouper are simple ones that balance the spice of the fish.
Serve it with French fries, cheese grits, coconut rice, sweet coleslaw, roasted potatoes, corn mango salsa, sautéed vegetables, or a simple green salad.
You can also use blackened grouper for fish tacos. Break the cooked fish into large pieces and serve it in warm tortillas with shredded cabbage, avocado, lime, and a little spicy mayo or remoulade.
Storage and Leftovers
Store leftover cooked grouper in an airtight container in the refrigerator for up to 3 days.
To reheat, place the fish in a skillet over low heat with a little butter or olive oil and warm until heated through. You can also reheat it in a 300°F oven for about 8 to 10 minutes.
More Easy Fish Recipes
We love Grilled Grouper Collar and Pan Fried Grouper Cheeks. If you are near the coast, I strongly recommend grabbing them when you see them at the fish market. They are some of the best parts of the fish, but they do not show up on restaurant menus very often.
- Baked Grouper with Key Lime Butter Sauce
- Pan Seared Snapper Fillets
- Fried Mahi Mahi
- Blackened Fish with Lemon Butter Sauce
- Sautéed Bay Scallops
Visit Blackened Fish Recipes for more blackened seafood recipes.
FAQ
Grouper is mild, clean-tasting, and slightly sweet. It has large, tender flakes and a meaty texture, which makes it great for blackening in a hot skillet.
Grouper is done when it turns opaque, flakes easily with a fork, and reaches 145°F in the thickest part. Thick fillets usually take about 3 to 4 minutes per side in a hot skillet.
Black grouper, red grouper, gag grouper, and scamp are all good choices for blackened grouper. Use the freshest grouper you can find. Thick fillets work especially well because they hold up in the skillet.
Florida has several types of grouper, including black grouper, red grouper, gag grouper, scamp, yellowfin grouper, yellowmouth grouper, and snowy grouper. Nassau grouper is protected and cannot be harvested. Always check current Florida fishing rules before keeping grouper.
Grouper season depends on the species and whether you are fishing in Gulf or Atlantic waters. Some grouper are open most of the year, while others have seasonal closures. For the most accurate dates, check the current FWC grouper regulations before fishing.
Blackened Grouper Recipe
Ingredients
- 2 grouper fillets, about 6 ounces each
- 1 tablespoon blackened seasoning (recipe in notes)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons butter
- Lemon wedges for serving
Instructions
- Pat the grouper fillets dry with paper towels. If the fillets are very cold or thick, let them sit at room temperature for 10 to 15minutes before cooking.
- Brush the fish lightly with olive oil or melted butter.
- Season the grouper on all sides with blackened seasoning, including the sides of the fillets. Add a little salt and pepper if your seasoning blend needs it.
- Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Place the grouper in the skillet in a single layer. Cook for 3 to 4 minutes on the first side without moving the fish.
- Flip the fillets and add the butter to the pan. Let it melt around the fish. Cook another 3 to 4 minutes, spooning a little butter over the top as it cooks.
- The grouper is done when it is opaque, flakes easily with a fork, and reaches 145°F in the thickest part.
- Remove from the pan and serve right away with lemon wedges.
Notes
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 ½ teaspoons kosher salt
Leave a Reply
You must be logged in to post a comment.