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BLACKENED GROUPER

Ingredients

  • 2 6-8 oz. filets of grouper (skinless)
  • fresh lemons
  • BLACKENING SEASONING
  • 1 tsp kosher salt
  • 1 TBLS garlic powder
  • 1 TBLS paprika
  • 1 TBLS dried oregano
  • 2 tsp dried thyme
  • 2 tsp black pepper
  • 1 to 2 tsp cayenne pepper
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Grouper is such a versatile fish. It can be prepared in so many ways. My favorite way to enjoy is Blackened Grouper. Think of a beautiful piece of Blackened Grouper on a salad, on top of my Mashed Cauliflower, in a Fish Taco, or as a Sandwich!

Go on and grab a few pieces of fresh NC Grouper from The Carolina Meat & Fish Co. and a cast iron pan. You definitely need a cast iron pan or grill to blacken. Click here for a link to one of my favorite cast iron pans.

Combine all of the seasoning ingredients in a bowl. Mix well. Coat the grouper with a light layer of fresh lemon juice and generously rub the grouper with the seasoning to coat.

Heat an oil-rubbed, cast iron pan to medium-high (do not use a non-stick pan as the pan cannot hold up to the heat required to blacken). Place coated fish in pan and allow to sear on one side. Because grouper is a thicker fish and you need to cook thoroughly. While the grouper is searing, be sure to put a lid on top of the pan…flip after the first side is seared and replace lid. For a thicker piece of grouper, you will want to sear about 6 to 7 minutes per side. For a thinner piece of fish, 4 to 5 minutes will do. Just be sure not to burn…blackened does NOT mean to burn! ENJOY this Blackened Grouper with a side, or one of the ways mentioned above.

You may also want to top the grouper with an amazing sauce. My Coconut Lemon Cream Sauce for Fish is a perfect option.

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