Traditional Blackened Grouper Recipe

There’s nothing more Florida than a plate of blackened grouper and an ice-cold beer after a day on the water. Floridians know this local favorite by heart — smoky, spicy, and bursting with Gulf Coast flavor. Whether you’re grilling it dockside or cooking it up in your kitchen, this blackened grouper recipe brings that laid-back, beach-bar magic straight to your table.

Serves: 2–4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 4 grouper fillets (about 6–8 oz each), skinless

• 2 tbsp melted butter (plus more for brushing)

• 1 tbsp olive oil

For the Blackening Seasoning:

• 1 tbsp paprika (smoked or sweet)

• 1 tsp cayenne pepper (adjust to heat preference)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp brown sugar (optional, adds balance and color)

To Serve:

• Lemon wedges

• Fresh herbs (parsley or cilantro)

• Optional: a side of rice, coleslaw, or grilled vegetables

Instructions

1. Pat the Grouper Dry - Use paper towels to remove any moisture from the fillets. This helps the seasoning stick and ensures a nice crust.

2. Brush with Butter and Oil - Lightly brush both sides of each fillet with melted butter and a little olive oil.

3. Season Generously - Combine all the spices in a small bowl. Rub the mixture evenly over both sides of the fish.

4. Heat the Pan - Use a cast-iron skillet if possible. Heat it over medium-high to high heat until it’s almost smoking. (You can also cook this outdoors to avoid smoke indoors.)

5. Place the fillets in the pan and cook for about 3–4 minutes per side, depending on thickness.

    

6. Cook the Fish - Add a touch of oil or butter to the skilet.

   The outside should form a dark, flavorful crust while the inside remains moist and flaky.

7. Serve Immediately

   • Squeeze fresh lemon juice over the fish and garnish with herbs.

   • Serve hot with your favorite sides.