Blackened Grouper

Recipes / Blackened Grouper



You can’t mess with a classic! Our Blackened Seasoning has all the spices you need for the perfect blackened fish in one handy package. Enjoy that perfect char on grouper filets…or whatever your favorite fish may be!


  • 1 package of Louisiana Fish Fry Products Blackened Seasoning
  • 6 - 8 oz grouper filets
  • 4 oz butter, melted


    Sprinkle grouper filets with Louisiana Fish Fry Products Blackened Seasoning on both sides. Preheat cast iron skillet until it smokes. Dip the filets in the melted butter. Gently place grouper filets in the skillet and cook for 2 minutes. Reduce heat and gently flip filets. Cook until brick red in color, but no darker. Pour 1 Tbsp. melted butter over each filet. Continue cooking until flaky and white.


    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

    Best Fish to Fry

    The best fish for frying tends to be lean and neutrally flavored, like catfish. (Oysters and peeled shrimp work great, too, of course!) Heartier fish like tuna and snapper are best for grilling or pan-searing.

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