1: Prepare the Grouper

Pat the fillets dry with a paper towel to remove excess moisture—this helps the seasoning stick and ensures a crispier crust.

Brush each fillet with melted butter on both sides. This adds richness and helps the blackening seasoning adhere.

Generously coat the fish with the blackening seasoning mix, pressing it onto the fillets for even coverage.

2: Preheat the Skillet

Heat a cast-iron skillet over medium-high heat for 5 minutes until it’s smoking hot. This high heat is key for achieving that signature blackened crust.

Add 1 tbsp of oil and 1 tbsp of butter to the pan—this creates the sizzling base for a perfect sear.

3: Cook the Blackened Grouper

Carefully place the fillets in the skillet and cook undisturbed for 2-3 minutes. The seasoning will start to form a dark, flavorful crust.

 Flip the fillets gently using a fish spatula and cook for another 2-3 minutes on the other side. The fish should be opaque, flaky, and golden brown.

If your fillets are extra thick, lower the heat slightly and cook for an additional 1-2 minutes to ensure the center is fully done.

4: Serve and Garnish

Transfer the fillets to a plate and let them rest for 2 minutes before serving.

Squeeze fresh lemon juice over the fish for brightness and balance.

Garnish with chopped cilantro or parsley for a pop of freshness.

Serve with your favorite sides like coleslaw, grilled vegetables, or Cajun rice for a complete meal!