My daughter and I were lucky enough to be able to vacation on the Gulf of Mexico this summer. We were even more lucky to have Captain Ray McMorrow take us fishing everyday. He put us right on the fish. I can’t tell you how thrilling it is to be out there fishing with dolphins swimming 10 feet from your boat. Late in the morning we were thinking about taking a dip in the water until we saw a reef shark swim by. Yikes!! A sea turtle must have heard me squealing and popped its head up to see what all the commotion was. I saw such an abundance of marine life in the Gulf and fell in love with Naples, FL. The picture below is my daughter and me with the Gag Grouper we caught. We were so proud of ourselves. Captain Ray was so good to us, he even fileted the fish when we came in and cooked up this delicious blackened Grouper for dinner. I’m sure you will enjoy this as much as we did. Oh, and the leftovers are delicious with fried eggs for breakfast the next morning.
- 2 lbs. fresh Grouper filets
- 2 tbsp. melted butter
- Paul Prudhomme’s blackening seasoning
- Heat gas grill on highest setting with cast iron skillet on grill to get searing hot.
- Rinse and pat dry grouper filets.
- In a large flat dish melt 2 tbsp. butter and dredge fish.
- Sprinkle a generous amount of blackening seasoning on each side of fish.
- Place filets in cast iron skillet and sear on both sides.
- The thickness of the filet will determine how long to cook your fish. Generally, at least 5 minutes on each side.
- To test for doneness put a fork in the thickest part of your filet and if it flakes easily it is done.
Preparation time: 20 minute(s)
Cooking time: 10 – 15 minutes