Blackened Grouper (Restaurant-Style Blackened Fish at Home)

This blackened grouper recipe is a restaurant-quality seafood dish you can make right at home in under 20 minutes. Tender grouper fillets are coated in a smoky, spicy seasoning blend, seared in butter until golden, and finished with a squeeze of fresh lemon juice. It’s bold, flavorful, and perfect for an easy weeknight dinner or a special date-night meal at home. I’ve made plenty of seafood dishes—including my popular crispy fried grouper recipe—but this one might be my new favorite. If you love blackened fish, this recipe will quickly become one of your favorites, too.

Why I Love This Blackened Grouper Recipe

I had never seen blackened grouper on a menu until I went to this small dockside restaurant in Florida. I ordered it, loved every bite, and I knew I had to try to recreate it at home. I played around with different spice blends until I came up with what I think is the perfect blackened seasoning. The smoky paprika, zesty cayenne, and fragrant herbs combine to make the grouper fillets crispy on the outside while staying juicy and flaky inside. Along with packing a whole lot of flavor!

Don't just take my word for it though, here's what one of our readers who made this blackened grouper recipe had to say about it:

This blackened grouper recipe is our new favorite fish recipe. SOOOOOOO GOOD!! -Louisa

I also love that this blackened grouper can be served with just about anything, and it tastes great. I’ll serve it on its own with roasted vegetables, tuck it into tacos with slaw and avocado, or pair it with rice and beans for a hearty Southern-inspired dinner. And since grouper is a lean, protein-rich fish, it’s a lighter option that still feels indulgent thanks to that buttery sear.

Ingredients You’ll Need

• 2 grouper fillets (about 6 ounces each, skinless)
• 2 tablespoons unsalted butter, divided
• ½ lemon, for finishing
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sugar
• 1 teaspoon kosher salt

How to Make Blackened Grouper

Step 1: Mix the Seasoning

In a small bowl, combine paprika, cayenne, black pepper, oregano, thyme, cumin, garlic powder, onion powder, sugar, and salt. Mix well and set the blackened seasoning aside for later.

Step 2: Prep the Fish

Pat the grouper fillets completely dry with paper towels. Melt 1 tablespoon of butter in a small bowl and lightly brush it onto both sides of the fillets. Generously sprinkle the seasoning mix over both sides, pressing it gently so it adheres to the fish.

Step 3: Cook the Grouper

Place a cast-iron skillet or frying pan over medium-high heat. Add the remaining tablespoon of butter. Once hot and shimmering, carefully place the fillets in the pan. Cook undisturbed for about 3 minutes.

Step 4: Flip and Finish

Gently flip the fillets and cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork.

Step 5: Serve

Squeeze fresh lemon juice over the fillets right before serving for a burst of brightness.

Expert Tips for the Best Blackened Grouper

• Make sure the fish is dry to start. Pat the grouper fillets dry on all sides, then sprinkle them lightly with kosher salt (about ½ teaspoon per pound) and let them rest on a rack in the fridge for 15–30 minutes, uncovered. This pulls surface moisture out and builds a tacky “pellicle” so the blackening seasoning adheres and the crust browns instead of steaming.
• Portion and even out thickness for consistent cooking. Aim for 6–8 oz fillets that are an even ¾–1 inch thick. If the tail end is thin, fold it under or trim so each piece cooks at the same rate. 
• Preheat the skillet properly. Give your skillet 5–7 minutes over medium-high heat; you want a 400–450°F surface (a drop of water should sizzle instantly). Too cool and you'll get a pale crust. Too hot and you'll scorch the spices and cause the fish to have a bitter flavor. I test the heat with a quick ½-teaspoon of oil—if it shimmers immediately, you’re there.
• Choose the right fat for authentic blackening. Clarified butter or ghee gives classic steakhouse flavor and a higher smoke point than whole butter; avocado oil or refined peanut oil also works if you don't want to use butter. I brush a thin film on the fish and add 1–2 teaspoons to the pan—enough to sizzle, not deep-fry.
• Season generously (edges too) and press to set. For a bold, restaurant-level crust, use 1½–2 tablespoons blackening seasoning per pound of fish. Coat both sides and the edges, press gently so the rub makes contact, then go straight to the hot pan so spices bloom in the fat, not on your cutting board.
• Adjust the heat without losing balance. Cayenne carries the spice; smoked paprika, garlic, onion, thyme, and oregano bring a balance of smoky and savory flavors. For milder heat, cut the cayenne in half and increase the paprika; for more spice, add a pinch (⅛ tsp) more cayenne or a few red pepper flakes. 
• Lay it down and don’t move it. Place fillets in the skillet and leave them undisturbed for 2–3 minutes. The spice crust needs time to set; if it’s sticking, it’s not ready—fish naturally releases when the Maillard crust forms. Flip once with a fish spatula and cook another 1–3 minutes, depending on thickness.
• Blacken the fish, don't burn it. You’re aiming for deep mahogany to charred edges, not a bitter, sooty crust. If the pan smokes aggressively or spices smell acrid, lower the heat a notch. Good ventilation helps—turn on the fan and crack a window before you start.
• Finish bright and buttery. Right off the heat, squeeze fresh lemon over the fillets and, if you like, add a teaspoon of melted butter per piece. The acid wakes up the smoky spices and makes the fish taste fresher; the butter adds steakhouse gloss.
• Skin-on? Crisp it first. Score the skin lightly, pat completely dry, and start skin-side down 3–4 minutes until crisp before flipping. Season the flesh side more heavily; go lighter on the skin so spices don’t scorch.

Variations to Try

• Blackened Grouper Tacos: Flake the fish into warm tortillas and top with shredded cabbage, avocado, and lime crema to make delicious fish tacos.
• Blackened Grouper Sandwich: Serve on a toasted bun with lettuce, tomato, and a smear of tartar sauce.
• Lighter Version: Swap the butter for olive oil to fry the fish to reduce the saturated fat while keeping the fish crisp.
• Blackened Grouper Salad: Slice and serve over mixed greens with corn, black beans, and a chipotle vinaigrette or Italian dressing to make a fresh and filling salad.

Blackened Grouper FAQs

How do I store leftover blackened grouper?

Let the grouper cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm the fish gently in a skillet over medium-low heat with a little butter or oil until just heated through. This helps the fish stay moist and keeps the seasoning flavorful. Avoid microwaving if possible, as it can make the fish rubbery. If you want to store it longer, freeze the cooked grouper for up to 2 months, tightly wrapped in foil and placed in a freezer-safe bag. Thaw overnight in the fridge before reheating.

What does grouper taste like?

Grouper is a mild, slightly sweet white fish with a firm, meaty texture. It’s less “fishy” than some seafood, making it great for people who prefer a less intense, delicate flavor. My wife doesn't typically like fish, but she loves grouper, specifically this pan-seared blackened grouper recipe.

Can I use another fish in this recipe?

Yes! This blackened seasoning works well with snapper, mahi-mahi, tilapia, or even salmon. Just adjust the cooking time based on thickness.

What sides go well with blackened grouper?

Some of my favorites are roasted potatoes, garlic butter asparagus, coconut rice, or a simple green salad. It also pairs well with Southern sides like collard greens and buttermilk cornbread.

How do I know when grouper is cooked?

The fillets should be opaque and flake easily with a fork. Use an instant-read thermometer if you have one to get the most accurate doneness—the internal temperature should reach 145°F.

Can I grill blackened grouper instead of pan-searing?

Definitely. To make grilled blackened grouper, brush the grill grates with oil and cook the seasoned fillets for 3–4 minutes per side over medium-high heat. You’ll get the same bold flavor with a touch of smokiness from the grill.

Final Thoughts

This blackened grouper recipe is proof that you don’t need a fancy restaurant to enjoy an incredible seafood dinner. With just a few spices, a skillet, and a simple cooking method, you can bring bold, buttery, and perfectly seasoned grouper to your table in no time.

Whether you serve it as tacos, with classic sides, or straight from the skillet with a squeeze of lemon, this dish is guaranteed to be one of the best grouper recipes you try. Serve it the next time you're hosting, and it'll be a meal your friends talk about for weeks! If you give this recipe a try, leave a comment and review below. I'd love to hear what you think.

More Fish Recipes To Try

• Fried mahi mahi 
• Roasted branzino
• Pan fried tilapia
• Salmon bites
• Blackened shrimp