Bayou Blackened Grouper

Bring Louisiana home with my easy Blackened Grouper recipe! Spicy, flaky, & ready in 25 mins. Get my secret for that perfect blackened sear!

Recipe Introduction

Ever craved a taste of new orleans without hopping on a plane? honestly, same! that's why i'm sharing this recipe for blackened grouper .

It's packed with flavor, easy to make, and will transport you straight to the bayou.

Bayou Cuisine at Home

Blackened grouper is all about that louisiana grouper recipe vibe. it's born from bayou cuisine . it's all about bold cajun spiced grouper flavors.

Don't worry; it's simpler than you think! this easy blackened grouper dish is ready in under 30 minutes. it makes two servings.

So, it's perfect for a quick weeknight dinner.

Why This Recipe Rocks

This healthy grouper recipe is both delicious and good for you. grouper is packed with protein, making it a great choice if you are looking for grouper dinner ideas .

Plus, the homemade blackening spice mix adds a ton of flavor without a ton of calories. serve it with some grits for a true louisiana experience! you could also serve it alongside asparagus.

Want to nail perfect Restaurant-style blackened grouper ? First you need to nail the Blackening seasoning recipe . This is a total game changer, trust me. Time to gather your ingredients!

Ingredients

Let's assemble the flavor squad. We will start with Blackening seasoning 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)
• 1/2 teaspoon black pepper (2.5 ml)
• 1/2 teaspoon salt (2.5 ml)
• 2 (6-8 ounce) grouper fillets (170-225 g each)
• 2 tablespoons unsalted butter, melted (30 ml)
• 1 tablespoon olive oil (15 ml)
• Lemon wedges, for serving

Alright, let's talk blackened grouper ! this isn't your grandma's fish recipe, y'all. we're diving deep into flavor town, louisiana style.

Seriously, this louisiana grouper recipe is about to become your weeknight go-to. so grab your skillet, and let's get started.

Ingredients for Real Flavor

First, let's gather our goodies. We’re making a spice-crusted grouper , folks!

Main Ingredients

• 2 (6-8 ounce) grouper fillets (170-225 g each). Quality is key! Look for firm, pearly white flesh, without a fishy smell. It needs to smell like the ocean, not old socks.
• 2 tablespoons melted unsalted butter (30 ml). This helps the spices stick.
• 1 tablespoon olive oil (15 ml). Needed for high-heat searing.

Seasoning Sensations

This homemade blackening spice is where the magic happens. I have played with it so many times,

• 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 this based on your spice tolerance. I like it hot! This will make it a spicy blackened fish .
• 1/2 teaspoon black pepper (2.5 ml).
• 1/2 teaspoon salt (2.5 ml).

For extra flavor, consider a dash of smoked paprika. It adds a Bayou cuisine touch. If you’re watching your sodium, you can make blackened seasoning without salt .

Essential Equipment

You don't need fancy gadgets for this easy blackened grouper .

• Large cast iron skillet (or heavy-bottomed skillet). This is crucial for that perfect sear. This will bring you closer to a restaurant-style blackened grouper .
• Small bowl.
• Measuring spoons and cups.
• Fish spatula or wide turner.

If you don't have a cast iron, a stainless steel pan will work. But honestly, a cast iron is a game changer.

Alright, let's talk about cooking! specifically, let's dive into how to make seriously good blackened grouper . oh my gosh, this louisiana grouper recipe is a game changer.

Seriously, it's got that zing that makes your taste buds sing. you know? it's a pretty quick fish recipe , perfect even if you're super busy.

It's like bringing a bit of bayou cuisine right to your kitchen!

Blackened Grouper: Prep Like a Pro

Essential Mise en Place

First things first, let's get organized. we need our blackening seasoning ingredients . i always make my own homemade blackening spice .

It is better than store-bought. you'll need paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.

Measure them out! then grab your grouper fillets . don't forget the melted butter and olive oil. lemon wedges are a must for serving.

Time-Saving Organization Tips

Honestly, measure out all your spices ahead of time. this makes cooking way faster. keep all your ingredients close to the stove.

It's all about efficiency. this is particularly useful for a weeknight dinner grouper .

Safety Reminders

Be careful! The pan gets really hot. I mean, really hot. Open a window. Turn on your extractor fan. Blackening gets smoky!

How to Make Blackened Grouper: Step-by-Step

1. Mix your spice blend. Get all your blackening seasoning measurements right.
2. Pat your grouper dry. I mean really dry.
3. Brush with melted butter. This is so important.
4. Coat each fillet with spices. Press them in.
5. Heat the cast iron with olive oil. Wait till smoking.
6. Sear each side for 3- 4 minutes . It needs to be 145° F ( 63° C) .

Crank it up, and cook Blackened Grouper!

Pro Tips

To get that authentic flavor, use a cast iron grouper recipe . This gives a perfect sear. Don't overcrowd the pan.

Avoid Common Mistakes

The biggest mistake? Not getting the pan hot enough. The other one: Burning the spices. Flaky grouper recipe depends on heat. Watch closely!

Make-Ahead Options

You can mix the blackened fish rub a day ahead. store it in an airtight container. then you're ready to go whenever! you can try blackened red snapper recipe or blackened mahi-mahi recipe .

It's all the same.

This spicy blackened fish is screaming for a side of grits. Don’t forget a crisp blackened grouper sauvignon blanc . Enjoy!

Alright, let's talk recipe notes for this amazing blackened grouper ! This isn't just a recipe. It's an experience. I want you to nail it!

Recipe Notes

So, you’re ready to tackle this easy blackened grouper recipe? Awesome! Here are a few extra tidbits to make it sing. These are based on my own kitchen adventures. Let’s dive in!

Serving Suggestions for Your Spice-Crusted Grouper

Presentation matters, you know? plating can make all the difference! i love serving this louisiana grouper recipe on a bed of creamy grits.

Maybe alongside some vibrant green asparagus. a sprinkle of fresh parsley never hurts either.

Thinking drinks? a crisp blackened grouper sauvignon blanc is divine. or, if you're feeling feisty, a blackened grouper margarita brings the party.

I once tried this with a homemade mango salsa. oh my gosh! it was a total flavor explosion.

Storage Tips for Leftover Blackened Fish

Got leftovers? Lucky you! This Cajun spiced grouper is awesome the next day.

Pop it in the fridge, airtight, for up to 3 days.

Want to freeze it? Honestly, blackened fish recipe doesn't freeze amazingly . But, you can do it. Wrap it super tight in plastic wrap then foil. It will last about a month.

Reheating is key. Gently pan-sear it again or use a low oven. Don't microwave it. Please!

Variations on This Spicy Blackened Fish

Want to mix things up? I hear ya!

For a low-carb grouper recipe , skip the rice. Serve with a big salad or some roasted veggies.

Need a gluten-free blackened grouper meal? Easy! Just make sure your blackening seasoning recipe is gluten-free. Most spices are naturally GF, but always double-check!

Seasonal ingredient swaps are fun too. In the summer, corn on the cob is amazing with this.

Nutrition Basics and Why It's Good For You

Okay, let's keep it real. This healthy grouper recipe is pretty darn good for you. Each serving has roughly 350 calories. You also get a whopping 45g of protein.

It's packed with flavor, not empty calories. Plus, grouper is a lean protein source. It has those healthy fats we all need. Always a win!

This seared grouper fillet will become your new favorite! don't be afraid to experiment. cooking should be fun, not stressful.

Go get that cast iron grouper recipe sizzling and let me know how it turns out! you got this! you will be making the authentic blackened grouper in no time.

Frequently Asked Questions

What's the secret to getting that perfect "blackened" crust on my blackened grouper?

The key is a smoking-hot pan! A cast iron skillet is your best friend here. Make sure the pan is ripping hot before adding the grouper, and don't overcrowd it. That high heat is what creates that delicious, blackened crust we're all after, otherwise you'll just end up steaming the fish instead - and nobody wants that!

Can I use a different type of fish instead of grouper for this blackened recipe?

Absolutely! While grouper is fantastic, other firm, white fish like red snapper, mahi-mahi, or even sea bass work wonderfully. Just adjust the cooking time slightly depending on the thickness of the fillet. Think of it like choosing your Doctor Who - there are many great options!

My blackened grouper came out too spicy! How can I tone down the heat next time?

Oops, sounds like you accidentally went full-on Nando's! The cayenne pepper is usually the culprit. Start with a smaller amount, like 1/4 teaspoon, and taste the spice blend before you coat the fish. You can always add more, but you can't take it away! Serving with a dollop of cool sour cream or Greek yogurt can also help mellow out the spice on the plate.

How long can I store leftover blackened grouper, and what's the best way to reheat it?

Leftover blackened grouper can be stored in an airtight container in the refrigerator for up to 3 days. Reheating can be tricky, as fish tends to dry out. The best method is to gently warm it in a skillet over low heat with a little bit of butter or oil, or briefly microwave it covered with a damp paper towel. Microwaving is not ideal for retaining moisture so keep an eye on it.

Is blackened grouper healthy? What are the nutritional benefits?

Yes, blackened grouper can be a very healthy and nutritious meal! Grouper is a lean source of protein and contains essential vitamins and minerals. Just be mindful of the amount of butter or oil you use in the cooking process, and consider using lower-sodium seasonings. Pair it with a healthy side like roasted vegetables or a salad for a well-rounded meal.

Can I make the blackening spice blend ahead of time for my blackened grouper?

Absolutely! In fact, it's a great idea. Making the spice blend in advance allows the flavors to meld together, resulting in a richer, more complex taste. Store the spice blend in an airtight container in a cool, dark place for up to 6 months. Consider it your secret weapon for weeknight dinners – like having a pre-programmed TARDIS for flavor!

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