Go Back
Gulfside Blackende Grouper sandwich plated on a white plate with lettuce and tomato.
5 from 9 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.

Category 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


  • 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


  1. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

    Cast iron pan being heated over an open flame.
  2. Season Grouper fillets liberally with Badass Blackened Seasoning, allow the fillets to rest while the cast iron comes to temperature.

    Gulfside Blackende Grouper seasoned with Badass Blackened Seasoning on a white plate.
  3. 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).

    Gulfside Blackende Grouper cooking in a cast iron pan with lemon.
  4. 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.

    Gulfside Blackende Grouper sandwich plated on a white plate with lettuce and tomato.

Recipe 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.