“Indulge in the exquisite flavors of Blackened Grilled Grouper, a succulent seafood delight that combines the smoky char of grilling with a perfectly seasoned blackened crust. Discover the ultimate harmony of tender grouper fillets infused with bold spices, creating a culinary masterpiece that will tantalize your taste buds and leave you craving for more.”
Blackened Grilled Grouper Recipe
Are you a seafood lover looking for a delicious and easy-to-make recipe? Look no further than this blackened grilled grouper recipe! This recipe not only delivers a flavorful and spicy kick, but it also showcases the beauty of fresh fish caught from the Gulf of Mexico.
To begin, you’ll need to gather your ingredients and equipment. Grab a cast iron or non-stick pan (all metal, no plastic handles) and preheat your grill to high heat. The key to achieving that perfect blackened crust is making sure your pan is extremely hot, so let it heat up on the grill for at least 10 minutes.
Next, rinse and dry your grouper fillets thoroughly. You want them to be completely dry so that the butter and rub adhere well to the fish. Now it’s time to make the blackening rub. Mix together cayenne pepper (adjust according to your spice preference), along with any other desired spices, on a plate.
In a separate shallow dish, melt some butter large enough to fit the fillets. Dip each fillet in the melted butter, coating both sides, and then transfer them to the plate with the blackening rub. Make sure each side of the fish is evenly coated with the rub before placing them onto the hot pan on the grill.
Cooking time will vary depending on the thickness of your fillets, but generally, you’ll want to cook each side for about 3-5 minutes until you achieve a nice blackened crust without burning it. The internal temperature should reach 145°F or 218°C for fish according to USDA recommendations.
Once cooked through, remove from heat and serve your perfectly blackened grilled grouper hot off the grill. This recipe pairs well with a side of rice, grilled vegetables, or a fresh salad. Enjoy the flavors of the Gulf of Mexico right at your own table!
– Grouper fillets
– 1/2 tablespoon cayenne pepper (adjust to taste)
– Blackening rub (homemade or store-bought)
This blackening rub is perfect for adding a spicy kick to your favorite fish dishes. The ingredients are simple and can be adjusted to suit your personal taste preferences. Whether you like it hot or mild, this homemade blackening rub will elevate your fish to another level of deliciousness.
To make the blackening rub, combine the cayenne pepper, along with any other desired spices, in a bowl. Mix well until all the spices are evenly incorporated. You can increase the amount of cayenne pepper if you prefer a spicier flavor.
Once the rub is prepared, spread it out on a plate or shallow dish. This will make it easier to coat the fish fillets later on. Make sure to rinse and dry the grouper fillets thoroughly before applying the rub. This step is important as it helps the butter and rub adhere to the fillets better.
1. Place a cast iron or non-stick pan (all metal, no plastic handles) on the grill and light the grill to high heat. Let the pan heat up on the grill for at least 10 minutes.
2. Rinse and dry the grouper fillets very well, ensuring they are completely dry so that the butter and rub sticks to the fillets. Use multiple paper towels for thorough drying.
3. In a separate shallow dish, melt the butter large enough to fit the fillets.
4. Mix all of the blackening rub ingredients together well and spread it out on a plate.
5. Dip each grouper fillet in the melted butter, covering both sides, and then transfer to the plate with the blackening rub. Coat each side of the fish with the rub.
6. Immediately place the fish onto the very hot pan on the grill. Cook with the lid open for 3-5 minutes, carefully lifting the bottom of the fish with tongs to check on its crust. The goal is to create a nice blackened crust without burning.
7. Flip the blackened grouper and cook for another 3-5 minutes on the other side, again aiming for a great blackened crust without burning.
8. The total cooking time for an inch thick filet should be around 8-10 minutes, but adjust based on thickness. Cook a bit longer if needed until fish is opaque and starting to get flaky. The recommended internal temperature for fish is 145°F or 218°C according to USDA guidelines.
Note: If you prefer more spice, you can increase cayenne pepper in step 4 according to your taste preferences.
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Blackened grilled grouper is a delicious and flavorful dish that combines the smoky char of grilling with the bold spices of blackening. With its tender and moist flesh, this dish is a perfect choice for seafood lovers looking for a satisfying meal. Whether served as a main course or in a sandwich, blackened grilled grouper offers a delightful culinary experience that will leave your taste buds craving for more.
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