Blackened Grouper: Bayou Spice in Every Bite!
Bring Louisiana home with my easy Blackened Grouper recipe! Spicy, flaky, & ready in 25 mins. Get my secret for that perfect blackened sear!
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Cooking tools:
- Cast iron skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Fish spatula
- Stove
- Instant-read thermometer
- Pastry brush
- Paper towel
- Plate
- Airtight container
- Extractor fan
- Microwave
- Saucepan
- Kitchen scale
- Chef's knife
- Cutting board
- Serving platter
- Oven mitt
- Kitchen towel
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
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