This blackened grouper has just the right amount of spice, a ton of flavor, and that perfect char from the grill that makes everything taste better.
We've updated the cooking method for blackened foods to make them a bit healthier and easy to grill.
Traditionally blackened fish (or any kind of protein) was cooked in a very hot cast-iron skillet and brushed with butter and then drizzled with more melted butter afterwards. Yes, it's delicious, but the hot pan creates a lot of smoke and you're left with a hard-to-clean skillet.
We're moving outside for this blackened seafood recipe and, just like Blackened Pork Chops and Blackened Grilled Chicken, this grouper is brushed with oil instead of butter, seasoned and cooked quickly on a hot grill. If you don't have access to a grill you can use the method in our Blackened Baked Salmon recipe and get great results.
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Ingredient notes
- Grouper fillets - of course fresh fish is always best, but this recipe works with frozen grouper that has been thawed.
- Oil - Your grill gets pretty hot so we recommend an oil with a high smoke point like canola. Olive oil is not recommended.
- Blackened Seasoning - We always have this homemade version on hand and like that it is easier to customize for salt or spiciness. You can use a store bought brand if you like. Our favorite for Cajun cuisine is Tony Chachere's Original Creole Seasoning.
- Lemon Wedges for squeezing over the cooked fish.
Blackening seasoning ingredients
If you want to make your own you'll probably have everything in your spice cabinet already. Just in case you need to check for your shopping list this is what you'll need to make a batch for this recipe and for future use:
- Smoked paprika (we highly recommend using "smoked" versus standard paprika)
- Cayenne pepper
- Black pepper
- Garlic powder
- Onion powder
- Oregano
- Sea Salt
Check here for the full blackened seasoning recipe. Remember to check the freshness of your herbs before mixing - they can lose their potency over time!
Instructions
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- Blend the ingedients for the spice mixture in a small bowl if you aren't using store bought.
- Pat the fish filets dry with a paper towel.
- Brush both sides of the fresh grouper lightly with oil.
- Sprinkle with the seasoning blend on the top and bottom, pressing lightly with fingers. Sprinkle the sides of the fillets also.
- Place fish on a medium-high heat on a grill that has been preheated and oiled. You can also use a grill mat for easy handling.
- The cook time will depend on the thickness of the fish, but a general rule is to flip it after about 2-3 minutes.
- After turning cook only 1 minute before testing with a fork to see if the fish flakes easily and looks opaque. If so, it's done! Squeeze fresh lemon juice over before serving.
Pam's tips
- The amount of seasoning for this grouper recipe can be varied according to taste.
- Leave the fish undisturbed for the first 2-3 minutes of cooking.
- We like to always use a grill mat with fish. It's just easier to turn and check for doneness than directly on the larger grill grates.
Variations and ways to serve your blackened fish
- This recipe makes a flavorful blackened grouper sandwich. Serve with remoulade sauce and a side of summer slaw.
- If you can't get your hands on grouper you can use other fish. Mahi mahi is an excellent choice.
- Serve it with blackened ribeye for a Cajun style surf and turf or put it between French bread for the perfect blackened fish sandwich.
FAQ's
You absolutely can! Follow the method in this Blackened Baked Salmon recipe.
Most Cajun and Creole recipes are believed to be spicy, but that's not necessarily so. You can adjust the level of spiciness when you cook. A true kitchen in New Orleans or anywhere in Cajun country will have a bottle of hot sauce on the table so you can kick it up if you like.
The original recipes did called for cooking in a cast iron skillet, but we've updated that method and cook it on the gril.
How to store blackened grouper
It can be kept tightly covered in the refrigerator for up to 3 days. You can reheat any number of ways such as microwaving, heating in a skillet or in a hot oven. It is best when freshly cooked.
What to serve with it
This will be one of your best dinner recipes when served with a few more Cajun or Creole dishes like red beans and rice or Spicy Cajun Pasta. You can also make your favorite salad and top it with Cajun Salad Dressing.
To make it extra special consider topping the fish with Cajun Cream Sauce or Creole Cream Sauce. Either one will be magnificent!
More fish and seafood recipes
- Fish and Grits
- 17 Delicious Recipes with Crab Meat
- Greek Salmon
- Buttermilk Fried Oysters
- Best Jambalaya Ever
- Shrimp Etouffee
📖 Recipe
Blackened Grouper on the Grill
Ingredients
- 1 pound grouper fillets
- 2 teaspoons canola oil or other high smoke point oil
- 2 Tablespoons blackened seasoning
- ¼ small lemon cut into wedges
Instructions
- Thaw grouper filets if necessary. Pat filets dry with paper towels.
- Brush both sides with oil.
- Sprinkle top, bottom and sides with seasoning and pat with fingertips.
- Cook on grill at medium high heat on grates or grilling mat that have been oiled for 2-3 minutes and then turn.
- Cook additional 1-2 minutes, testing after 1 minute for flakiness and opaque color.
- Squeeze with fresh lemon wedges before serving.
Notes
- Time to cook will vary according to thickness of fillets.
- Depending on appetites 1 lb of grouper can be enough for 3 servings.
- Use a grill mat for easiest handling and spray or brush with oil first.
- Go heavier or lighter with seasoning according to taste.
- Use this recipe for blackened seasoning or a store bought brand.
Kay says
So good!
Michael G Elias says
I mix the oil and seasoning together so it has the consistency of a creme soup. I get my griddle heated to 380-400 and put some of the oil/seasoning on one side and put that side down, leave it 2-3 minutes. Do the same to the other side and finish it cooking in the oven until the internal temp is 130. We cut our pieces as we would like and add to our plate with a side.