In this recipe, the blackening seasoning infuses the grouper with a subtle spicy flavor that hits all of the right notes, and a quick sear in cast-iron skillet seals in the fish's briny sweetness for a truly delicious dish.
To make the blackened fish seasoning, combine all ingredients in a small bowl and mix well. Set aside.
Pat dry the fillets with a paper towel.
Melt two tablespoons of butter and use a pastry brush to coat both sides of the fillets.
Top each fillet with about a tablespoon of the seasoning mix and rub it with your fingers. Turn the fillets over and repeat.
Add three tablespoons of butter to a cast-iron skillet over medium-high heat.
When the butter has melted, and the skillet is hot, add the fish and cook undisturbed for three minutes. Use a fish spatula to turn the fish over and cook for another three to four minutes or until the fish is done. The fish is done with the flesh turns opaque and flakes easily when pierced with a fork.
Top each fillet with a squeeze of lemon juice and serve immediately.
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Notes
Fresh fish is extremely perishable, and it's best to purchase your fish the day you plan to cook it. However, it also can be stored covered in your refrigerator for up to two days.
If you are not planning to cook it within two days, you should freeze it. Freeze fresh fish in an airtight container or plastic freezer bag to prevent freezer burn. You can safely freeze it for up to two months without any loss in quality. To thaw it, place it in the refrigerator the night before you plan to cook it.
This recipe will produce a moderate amount of smoke. Before cooking, be sure to turn your kitchen exhaust fan on high or open a window.
The cooking times shown are for fillets that are one-half of an inch thick. If your fillets are thicker or thinner, they will take more or less time to cook.
If you have any leftover blackening seasoning, store it in a small airtight container for future use.
In a pinch, you can substitute purchased blackening seasonings. I have used both Old Bay and Paul Prudhomme blends, but I always add a touch of brown sugar.
This recipe, as written, is a little spicy. If you would like to tone it down a bit, reduce or leave out the cayenne pepper.
You can substitute any firm white fish for the grouper.
Fresh fish is extremely perishable, and it's best to purchase your fish the day you plan to cook it. However, it also can be stored covered in your refrigerator for up to two days.
If you are not planning to cook your fish within two days, you should freeze it. Freeze it in an airtight container or plastic freezer bag to prevent freezer burn. You can safely freeze it for up to two months without any loss in quality. To thaw, place it in the refrigerator the night before you plan to cook it.