Ingredients

• 4 grouper fillets, about 6 oz each
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large avocado, diced
• 1 cup cherry tomatoes, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 lime, cut into wedges

Instructions

1. Combine the avocado, tomatoes, red onion, cilantro, and lime juice in a small bowl. Gently toss and refrigerate while preparing the grouper.
2. Pat the grouper fillets very dry with paper towels.
3. Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper in a small bowl.
4. Brush the grouper lightly with olive oil and coat both sides evenly with the blackened seasoning.
5. Preheat a cast-iron skillet or outdoor griddle over medium-high to high heat until very hot.
6. For outdoor cooking, a cast-iron skillet heated directly on a Kamado-style grill or a hot Blackstone griddle both work especially well.
7. Place the grouper on the hot cooking surface and sear for 4 to 5 minutes without moving it, allowing a dark seasoned crust to develop.
8. Carefully flip the fillets and cook for another 3 to 5 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
9. Remove from the heat and allow the grouper to rest for 2 minutes.
10. Top each fillet generously with avocado-lime salsa and serve with fresh lime wedges.

Notes & Tips

• Fresh or properly thawed frozen grouper works well; thoroughly pat thawed fish dry before seasoning.
• A very hot cast-iron skillet or griddle creates the dark blackened crust while allowing the inside of the grouper to remain moist.
• For a Kamado-style grill, preheat the cast-iron skillet on the grill before adding the fish; the hot skillet provides the sear while charcoal adds subtle outdoor flavor.
• On a Blackstone, use a hot zone for searing and avoid repeatedly moving or flipping the fish.
• If grouper is unavailable, mahi-mahi, snapper, or another firm white fish can be substituted.
• Serve with grilled asparagus, roasted vegetables, cauliflower rice, or cilantro-lime rice.