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  • Writer's pictureLisa Jarvis

Pan-Seared Blackened Grouper

Grouper is probably my favorite fish. When we go to the Gulf on vacation, I find myself ordering the fresh grouper almost every night for dinner. It is meaty and just so delicious. I tried this way of preparing it with a spicy, but not overly so, seasoning, pan-seared in a cast iron skillet on the grill. And oh my, is it tasty! You char some lemon halves to squeeze on the grouper and you get the best flavor!

I was able to get fresh grouper from the Gulf locally at a great place called Gulf Coast Connection here in Paducah. Getting the fish fresh really makes all the difference!

I bought 2 lbs of grouper filets, so the seasoning recipe is for that amount. You can adjust if you need to.

This cooks up fast and the preparation is easy! You can enjoy this dish any night of the week!

Here's what you need:

2 lb grouper filets

1 Tablespoon olive oil

3 lemons cut in halves, crosswise

1/4 cup smoked paprika

2 Tablespoons ground thyme

2 teaspoons onion powder

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 teaspoon black pepper

1/2 teaspoon dry mustard

1/2 teaspoon ground red pepper

Mix all the dry ingredients together in a shallow bowl. Preheat your grill on high heat. Place the cast- iron skillet on the grill and let it preheat for about 10-15 minutes. In the meantime, carefully lay each grouper filet in the seasoning mixture to coat both sides. When the skillet is ready, carefully add the oil to the skillet. ( If your grill gets really hot on high heat, you can now turn it down to medium-high ) Place the filets in the skillet. ( depending on the amount of fish filets, you may have to work in two batches). Cook it, covered, on the first side about 3-4 minutes, or until it is browned with a nice sear on it. Turn, and cook, covered, until fish flakes easily with a fork, 3-4 minutes more. Carefully remove fish from the grill. Place lemons cut side down on the grill until charred. Serve with the fish.


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