Step-by-Step Instructions
- 1Mix blackening spices in a shallow dish
- 2Pat grouper fillets dry thoroughly
- 3Dredge fillets in melted butter
- 4Coat both sides generously with spice mixture
- 5Heat cast iron skillet over high heat until smoking
- 6Cook fillets 2-3 minutes per side
- 7Fish should have a dark, crusty exterior
- 8Check internal temperature reaches 145°F / 65°C
- 9Serve immediately with cooling sauce
Expert Tips for Blackened
- Cast iron skillet is essential for authentic blackening
- Open windows - this creates a lot of smoke
- Firm texture of grouper holds up to high heat
- Serve with ranch or remoulade sauce
Grouper Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Flesh flakes easily, opaque throughout |
Grouper Safety Guidelines
Important food safety practices when handling and cooking grouper.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your grouper is safely cooked and delicious.
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