Florida Recipes · This Is Florida

Recipes › Florida Seafood & Fish › Blackened Grouper with Lime

Blackened Grouper with Lime

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 10 min Total 20 min Method: STOVETOP Main: grouper

Grouper fillets get a coat of paprika, garlic, and pepper, then a quick sear in a hot skillet until the spices turn dark and toasty. A squeeze of lime brightens the rich crust. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Cook grouper to 145°F or until the flesh is opaque and separates easily with a fork. Keep raw fish on its own board and plate, and wash hands after handling it. Scrub limes under running water before cutting.

Allergens: fish, milk

Equipment

  • cast-iron skillet
  • thin metal spatula
  • small bowl
  • instant-read thermometer
  • plate

Ingredients (for 4 servings)

  • 1.5 pounds grouper fillets, about 1 inch thick
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • 2 limes, cut into wedges

Directions

  1. 1. Turn on the kitchen vent fan or open a window — blackening makes smoke.

  2. 2. Stir the paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper together in a small bowl.

  3. 3. Pat the grouper dry. Brush both sides with the melted butter, then press the spice mix evenly onto both sides.

  4. 4. Heat the cast-iron skillet over medium-high heat for 4 to 5 minutes until very hot. Add the oil and swirl to coat.

  5. 5. Lay the fillets in the pan and do not move them. Cook 3 to 4 minutes until the spice crust is dark brown, then flip carefully.

  6. 6. Cook 3 to 4 minutes more until the fish reaches 145°F in the thickest part, or the flesh is opaque and separates easily with a fork.

  7. 7. Serve right away with lime wedges for squeezing.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Blackening fish in a very hot cast-iron skillet to build a dark spice crust.

Affordable substitution

Use frozen tilapia or swai fillets thawed in the refrigerator overnight; thinner fillets cook in about 2 to 3 minutes per side.

Optional variation

Serve the blackened fish over rice and black beans, or flake it into tortillas for quick tacos.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot.

More in Florida Seafood & Fish

All Florida Seafood & Fish recipes · Full recipe index