Description

Perfectly flaky blackened grouper is an easy and delicious way to spice up a fish dinner. A homemade blend of savory spices coat the grouper filets as they are cooked in butter to develop a beautiful sear. This dish is a great source of protein, healthy fats, and incredible flavors.

Ingredients

Units Scale

(2) 6 ounce grouper filets
2 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/4 red pepper flakes or cayenne pepper

Butter lemon sauce

2 tablespoons melted butter
juice of 1 lemon, about 2-3 tablespoons
2 tablespoons choppedonion
1/4 cup olive oil
2 tablespoons rice wine vinegar or sherry vinegar
1 garlic clove
2 teaspoons sugar or sugar substitute
1/4 cup parsley
1 teaspoon salt
1 teaspoon pepper

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Instructions

Combine all seasonings ingredients.
Pat the grouper dry with paper towel and press seasonings onto both sides of fish.
Heat a cast iron or other heavy skillet over medium high flame. Put butter in pan to melt. If pan starts to smoke, turn down flame to medium.
Place fish in pan and without moving the filets, let them cook for 4 minutes.
Slide a spatula underneath the grouper and flip over. Finish cooking for another 3-4 minutes. *
Test fish with a thermometer to check if at least 145°F.

Butter lemon sauce

Place all ingredients except olive oil in processor. Or chop the parsley, garlic and onion very fine.
Combine all together, pulsing for 30 seconds. Pour in oil and pulse another 15 seconds.
Taste for seasoning and add a bit more lemon or salt, pepper or sugar as desired.

Notes

*If you don't have Old Bay seasoning, just use a bit more of your favorite Cajun or smokey seasonings.

*Moving the filets too soon could cause them to stick in the pan. When you are ready to flip, just carefully slide the spatula just a bit underneath. If you feel resistance, wait another minute before turning. Lower the flame if too hot.

*Store leftover fish in the refrigerator for up to two days. Also, you can freeze in an airtight container for up to two months. Defrost in the refrigerator overnight. Reheat in a pan on low heat until hot.

*There is more than enough for 2 servings of the butter sauce since we didn't use all of it for dinner. You can either cut the sauce recipe in half or use the rest on another meal within 3 days.

*Nutrition is based on Nutrifox recipe calculator and is a best estimate. If macros are very important to your diet/lifestyle, please do your own research.