How to Make Blackened Grouper in a Cast Iron Skillet : Delicious Seafood & Fish

Introduce the black grouper, a mild white fleshed fish from the Gulf of Mexico.

Prepare creole seasoning and rub it liberally on both sides of the grouper fillet.

Heat a black cast iron skillet until it shimmers and shows a bit of smoke, then add olive oil.

Place the seasoned grouper fillet in the hot skillet to sear, cooking for about 1 minute on the first side until a crust forms.

Flip the grouper and sear the other side for about 1 minute, then transfer the skillet to an oven preheated to 375°F.

Cook the grouper in the oven for 8 minutes until just cooked through.

In a separate sauté pan, heat olive oil over medium heat and add diced onion, celery, and carrot to create a mirepoix, cooking until translucent.

Add finely minced garlic to the mirepoix and cook briefly until fragrant.

Stir in pre-cooked blackeyed peas (or rinsed canned blackeyed peas) and warm through with the vegetables.

Add chopped fresh thyme and flat leaf parsley to the mixture, along with cane vinegar and a drizzle of olive oil, then season with salt and pepper.

Plate the warm blackeyed pea salad in the center of a plate and lay the cooked grouper on top, finishing with a squirt of fresh lemon juice.

Equipment Needed

Spice Level:

Dietary