Blackened Grouper with Avocado-Lime Salsa
Serves 4 servings
Prep: 20 minutes • Cook: 15 minutes
GFHP
Firm, flaky grouper coated in smoky blackened seasoning and seared until beautifully crusted, then topped with a cool avocado-lime salsa. Grouper provides plenty of lean protein while avocado and fresh vegetables add healthy fats, fiber, and bright coastal flavor for a meal that feels indulgent while staying remarkably clean.
Ingredients
- 4 grouper fillets, about 6 oz each
- 1 tablespoon olive oil
- 1 1/2 tablespoons House Blackening Seasoning
- 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 (about 1 medium lime)
- 1 lime, cut into wedges
Instructions
- Combine the avocado, tomatoes, red onion, cilantro, and lime juice in a small bowl. Gently toss and refrigerate while preparing the grouper.
- Pat the grouper fillets very dry with paper towels.
- Brush the grouper lightly with olive oil and coat both sides evenly with the House Blackened Seasoning.
- Preheat a cast-iron skillet or outdoor griddle over medium-high to high heat until very hot.
- For outdoor cooking, a cast-iron skillet heated directly on a Kamado-style grill or a hot Blackstone griddle both work especially well.
- 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.
- Cook for 3 to 4 minutes without moving, until a dark crust forms and the fish releases easily from the cooking surface.
- Flip carefully and cook for another 2 to 4 minutes, depending on thickness, until the grouper is opaque and flakes easily with a fork.
- Remove from the heat and allow the grouper to rest for 2 minutes.
- 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.
- For the best blackened crust, make sure the fish is very dry before adding the oil and seasoning, and let the cooking surface get fully hot before adding the fillets.
- 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.
Nutrition:
320 cal • 39g protein • 15g fat • 9g carbs