Go Back
–+ servings

Blackened Grouper

This grilled blackened grouper with avocado crema recipe is robust in flavor, absolutely delicious and comes together in mere minutes. The grouper is tender on the inside with a beautiful blackened crust on the outside that has just the right amount of spice. We serve the grouper with a creamy, tangy and luscious avocado sauce that is cooling, complementing the blackening seasoning perfectly.
Print Recipe Pin Recipe
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 412 kcal

Ingredients
  

For the avocado crema

  • 2 ripe avocados
  • 1/4 cup sour cream or sub whole milk yogurt
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 1 1/2 limes juice from
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the grouper

  • 24 ounces grouper fillet (if frozen, thawed), skin-on, cut into 4 fillets
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper optional

For serving

  • 2 tbsp salted butter melted
  • flaky sea salt
  • lime wedges

Instructions
 

  • Add the avocado flesh into a high speed blender or food processor with the sour cream or yogurt, cilantro, lime juice, garlic, plus a pinch of salt and pepper. Blend until smooth. Taste and season with more salt and pepper, if needed. Transfer to a small bowl.
  • Preheat the grill to high heat. Clean and oil the grates.
  • Using a paper towel or kitchen towel, pat the grouper very dry on both sides. This will help the fish develop a nice crust. Using a paring knife, slice a few shallow slits in the grouper skin to help prevent it from curling up when placed on the grill.
  • Combine onion powder, paprika, garlic powder, oregano, thyme, salt, pepper and cayenne (if using) together in a small bowl. Mix well. Generously coat the grouper with the seasoning, ensuring an even distribution. Press the seasoning into the fish.
  • Reduce grill heat to medium high. Place the fillets on the grill. Cook 2-3 minutes each side until the fish flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets – these fillets here were very thin. A dark crust should form with the grill marks on the flesh side of the fillet. Do not overcook.
  • Remove fish from heat. Brush with melted butter and sprinkle with sea salt. Add a scoop of avocado crema on the side. Serve with lime wedges.

Notes

  • Grouper is cooked through when the internal temperature reaches 140 degrees F in the center of the thickest part of the fillet, as measured with a meat thermometer. It will continue to rise to a safe internal temperature of 145 degrees F when removed from heat. Fish will have turned from translucent flesh to white and opaque throughout and will flake easily with a fork.
  • Leftover avocado crema is wonderful served on any grilled seafood, veggies, drizzled on salads, served in tacos or quesadillas … or by the spoonful!
  • Store the leftover avocado crema in an airtight container in the refrigerator. It’s best to consume it within 2-3 days to ensure optimal freshness and flavor.

Nutrition

Calories: 412kcalCarbohydrates: 14gProtein: 36gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 86mgSodium: 730mgPotassium: 1392mgFiber: 8gSugar: 2gVitamin A: 819IUVitamin C: 20mgCalcium: 101mgIron: 3mg
Keyword Blackened Grouper
Tried this recipe?Let us know how it was!