Ingredients:

  • 1 tablespoon paprika (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon cayenne pepper (2.5 ml) (adjust to taste)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 2 (6-8 ounce) grouper fillets, skin on or off (170-225 g each)
  • 2 tablespoons unsalted butter, melted (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • Lemon wedges, for serving

Instructions:

  1. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix well.
  2. Pat the grouper fillets dry with paper towels. Brush both sides of each fillet with melted butter.
  3. Generously sprinkle both sides of each grouper fillet with the blackening spice blend, pressing gently to ensure the spices adhere.
  4. Heat olive oil in a large cast iron skillet over medium-high heat until smoking hot.
  5. Carefully place the grouper fillets in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side, until blackened and cooked through. Doneness test: fish should flake easily with a fork and internal temperature should reach 145°F (63°C).
  6. Remove the grouper from the skillet and serve immediately with lemon wedges and your favorite sides.