BAYSIDE BLACKENED GROUPER

BOLD. PEPPERY. CLASSIC FLORIDA COAST.

SERVINGS: 4

PREP TIME: 10 Minutes

COOK TIME: 10 Minutes

TOTAL TIME: 20 Minutes

DIFFICULTY: Easy

Fresh grouper meets a hot cast-iron skillet and Bayside Blackening for a deeply seasoned crust with savory herbs, layered pepper, and a bright citrus finish. It's a Florida coastal classic that's surprisingly easy to make at home.

INGREDIENTS

• 4 grouper fillets
• 2 Tbsp olive oil
• 2–3 Tbsp Bayside Blackening
• Lemon wedges, for serving

DIRECTIONS

1. Prep the grouper. Pat the grouper fillets thoroughly dry with paper towels. Lightly brush both sides with olive oil.
2. Season generously. Coat both sides of each fillet with Bayside Blackening, gently pressing the seasoning onto the fish so it adheres.
3. Heat the skillet. Heat a cast-iron skillet over medium-high heat until very hot. A properly heated skillet is key to developing the blackened crust.
4. Blacken the grouper. Place the fillets in the hot skillet and cook for 4–5 minutes per side, turning once, until a dark, flavorful crust forms and the fish flakes easily with a fork.
5. Rest and serve. Remove the grouper from the skillet and let it rest for 2–3 minutes. Serve immediately with fresh lemon wedges.

SHORE TIP

Start with dry fish and a hot skillet. Moisture is the enemy of a good blackened crust. Pat the grouper thoroughly dry before oiling and seasoning, and give your skillet time to get properly hot before adding the fish.

PAIR WITH

Grilled Asparagus · Cheese Grits · Roasted Vegetables · Roasted Potatoes

Creamy grits are especially good alongside the peppery blackened crust, while roasted or grilled vegetables keep things simple and coastal.

MAKE IT YOUR OWN

Make it tacos. Flake the blackened grouper into warm tortillas and top with crisp slaw and a squeeze of fresh lime.

Build a coastal bowl. Serve the grouper over rice with grilled vegetables, avocado, and fresh citrus.

Try another catch. No grouper? Bayside Blackening works beautifully with snapper, mahi-mahi, or another firm white fish. Adjust the cooking time to the thickness of the fillets.

Take it to the grill. Season the grouper the same way and cook it over a hot, well-oiled grill for a smoky variation on the cast-iron original.