How To Cook Grouper In A Cast Iron Skillet

Paul Gonzalez
• Thursday, 15 October, 2020
• 8 min read

Blackened spices include paprika and cayenne pepper with a few additional thrown in. Searing grouper is best in a castironskillet because the pan can get hot quickly then go right into the oven to finish cooking.

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(Source: www.homeandplate.com)


Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper. Searing the fish before finishing it in the oven gives the grouper a crisp crust.

Serve this grouper on slider buns with coleslaw, on a plate with roasted veggies, or in your favorite fish tacos. Other white fish options include halibut, sea bass, flounder and mahi-mahi.

A squeeze of blackened lemon adds a nice smoky, citrus flavor. Add fish; cook until blackened on bottom, about 5 minutes.

Turn fish; cook until an instant-read thermometer inserted in the thickest portion registers 145°, about 5 minutes. Add lemons, cut side down, to skillet ; cook until lightly browned, about 4 minutes.

I made a few minor changes to the recipe, one of which instead of grilling the fish I used my castironskillet in the oven instead. I placed the skillet in the oven while it was preheating so it would be nice and hot once the grouper was ready to cook.

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Once I had the fish seasoned with the spice mixture, it hit that pan and started to sizzle…and back in the oven it went. This grouper recipe calls for Email’s Essence Creole Seasoning, which you can easily make at home using spices you most likely have on hand.

To mix up Email’s Essence Creole Seasoning at home all you need is the following ingredients: My favorite vegetables to prepare this way is always broccoli, cauliflower and carrots.

I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon. Salmon or another thick fish would be a great substitute for grouper in this recipe.

Print 1 lb grouper 3 TB olive oil 4 cloves pressed garlic (or minced) 1 tablespoon Email’s Creole Seasoning (see recipe below) or your favorite creole seasoning 1 – 2 TB finely grated Parmesan cheese (If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan) In a small bowl mix together oil, garlic, 2 -3 tablespoons of the seasoning, and Parmesan cheese.

Brush the fish generously with mixture and place in hot skillet (be careful and don’t forget to use an oven mitt!!). Important Note: You will only use 1 tablespoon of this mixture for the above grouper recipe.

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In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Sprinkle both sides of fillets with spice mixture; pat gently to coat.

Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. I started making this 20 years ago when I was a Chef in South Florida.

I made my own blackening spice and got my castironskillet smoking hot(white). That's the key.... Good spice and a hot pan.

This works with most of your favorite fishes, (salmon, swordfish, tuna, Mali, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.

Tablespoons you favorite blackening seasoning (I recommend Chef Joe's) DIRECTIONS Preheat a cast iron skillet for a half hour on HIGH.

grouper roasted asparagus skillet blackened iron potatoes diab2cook cast
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While skillet is heating, place files of fish in a shallow dish, drizzle 2 oz oil on the fish. Sprinkle 1 TBSP of blackening spice on each fillet.

In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Sprinkle both sides of fillets with spice mixture; pat gently to coat.

Seared on the stove and finished in the oven, the fish is crisp outside and moist inside. This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot.

I am lucky enough to have access to fresh grouper now, one of my favorite fish to eat. I have a minor addiction to spice rubs and blends- I think they are an amazing time saver.

Season fish and add fillets, flesh side down, to the pan. Turn fish, allowing searing on the other side for a couple of minted.

grouper blackened cast iron skillet dinner easy under seared minutes fresh makes homeandplate recipe plate seasoned spices favorite
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Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so. An easy homemade Cajun seasoning makes this blackened fish recipe ultra-flavorful.

In tacos, in a sandwich, on a salad, or on its own with rice, it's a simple meal that everyone will love! I've already waxed nostalgic about New Orleans plenty of times (see chicken, shrimp and sausage jambalaya and bananas foster crêpes), so I won't bore you again, but let's just say that I was pretty green with envy.

Enough to send me pictures as he strolled through the streets of the French Quarter, wandering by charming cafés we'd visited. When he came back he told me all about the food he'd eaten, including a great meal of blackened fish he'd had at K-Paul's.

Since I'd never made blackened fish at home before, I figured this would be a great time to try it myself. I served it with a simple rice pilaf, but it's also great in tacos and sandwiches.

Then sprinkle the fish on both sides with a liberal amount of seasoning, patting it on so it adheres well. Firm, flaky white fish like snapper, cod, haddock, or halibut would work just as well, and I've seen recipes that use salmon too.

grouper iron cast blackened recipe skillet seared homeandplate plate ll need easy dinner
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If you make this recipe, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess ! And if you're looking for more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter.

When the butter has melted, add the chopped onions, peppers and celery and cook, stirring occasionally, until softened (4-5 minutes). Slowly pour in the chicken broth, add the salt, and stir.

Blackened Fish While the rice is cooking, in a small bowl, combine the paprika, onion powder, salt, thyme, black pepper, oregano, and cayenne. Sprinkle the fish generously with the spices on all sides, patting to make sure they adhere.

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2 www.tripadvisor.com - https://www.tripadvisor.com/Restaurant_Review-g34164-d531207-Reviews-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html
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4 en.tripadvisor.com.hk - https://en.tripadvisor.com.hk/ShowUserReviews-g34164-d531207-r777899237-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html
5 www.facebook.com - https://www.facebook.com/squaregrouperbarandgrill/
6 www.menupix.com - https://www.menupix.com/florida/restaurants/889193/Square-Grouper-Bar-and-Grill-Cudjoe-Key-FL
7 www.zomato.com - https://www.zomato.com/florida-keys-fl/the-square-grouper-bar-grill-cudjoe-key/reviews