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Closeup of pan-seared Gulfside Blackened Grouper fillets with a crispy blackened crust in a cast iron skillet, with a grilled lemon halves on the left-hand side.
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5 from 13 votes

Gulfside Blackened Grouper

Gulfside Blackened Grouper fired in a cast-iron skillet to crispy flaky perfection. Living in South Florida has advantages. Balmy breezes in the middle of winter, a bevy of fruit trees heavy with fruit throughout the year and fishing boats with fresh fish in your backyard.
Course Dinner, Lunch
Cuisine Cajun
Keyword Blackened, Fish, Grouper
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Author Mean Green Chef

Equipment

  • cast iron skillet

Ingredients

  • 1 lb (450 grams) grouper fillets, skinned
  • 2-3 Tablespoons (30-45 grams) Badass Blackened Seasoning, or blackened seasoning of your choice
  • 3-4 Tablespoons (90-120 grams) butter, good quality
  • 1 Large lemon, washed + dried + sliced in half

Instructions

  • Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
    Cast iron pan being heated over an open flame.
  • Season Grouper fillets liberally with Badass Blackened Seasoning, allow the fillets to rest while the cast iron comes to temperature.
    Two fillets of grouper coated with Badass Blackened Seasoning on a white plate, prepped and ready for cooking.
  • Add the butter to the cast iron and then immediately add the seasoned grouper into the skillet. Be sure to lay the fillets in an away motion so the butter does not splatter on you. Add the sliced lemon face down. Cook on the first side for 4-5 minutes and reduce heat slightly if necessary. Then flip the fillets and allow them to finish cooking on the other side for approximately 4-5 minutes (1-inch thick fillets).
    Closeup of pan-seared Gulfside Blackened Grouper fillets with a crispy blackened crust in a cast iron skillet, with a grilled lemon halves on the left-hand side.
  • Remove from the heat and allow the fish to rest for 5 minutes, prep your plates. Shown here as a Blackened Grouper Sandwich, served with fries, salad and fresh tartar sauce on the side.
    Closeup, Gulfside Blackened Grouper on a white plate with a ripe tomato slice and fresh romaine lettuce situated at the top of the plate.

Notes

  • Prep time is for making the Blackened Seasoing, it comes together in a snap as long as you have all of your spices ready to go. 
  • The Blackend Grouper is best eaten the same day (in my opnion). 
  • Leftovers can safely be stored in a shallow airtight container in the fridge up to 3 days. 
  • Refrigerate within two hours of cooking.
  • Freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. Frozen Grouper is best if used within 2-3 months.