Drying the grouper will help the seasoning stick to the fish. Heat the oil just until it shimmers, but before it begins smoking.
Add salt and pepper according to your taste.
Add more flour to the dish if your grouper fillets are large. The flour coating will make the fish crispy as it pan-fries.
Once the grouper has finished cooking, you should be able to flake center of the fish with the tines of a fork.
To store leftover fish, put it in an airtight container in the refrigerator for up to 3 or 4 days. Keep in mind that the fish will soften as it’s stored, so if you want crispy fish, try to eat it the same day you pan-fry it.
1⁄4 cup (27 g) of smoked paprika 2 tablespoons (8. 5 g) of dried thyme 2 teaspoons (4 g) of onion powder 1 1/2 teaspoons (9 g) of kosher salt 1 1/2 teaspoons (3 g) of garlic powder 1 teaspoon (2 g) of ground black pepper 1/2 teaspoon (1 g) of dry mustard 1/2 teaspoon (1 g) of ground red pepper
Press the blackening seasoning into the fillet so it sticks. The amount of blackening seasoning you’ll need for each fillet will depend on the size of the fillets and how spicy you want the fish to be.
It’s fine if the fillets overlap a little, but try to place them in a single layer so they blacken evenly.
The blackened fish should be dark and appear firm in the center.
Store leftover grouper in an airtight container in the refrigerator for up to 3 or 4 days.
Some broilers are inside the oven near the top while others are located underneath the oven. If your broiler only has an “on” setting, turn it on to begin heating.
Avoid using a broiler pan with slits or holes since it will be difficult to remove the fish from the pan. Spray the sheet with cooking spray or brush it with a little vegetable oil.
If the fish is more than 1 in (2. 5 cm) thick, it may need to cook for 1 to 2 more minutes.
Refrigerate leftover grouper in an airtight container for up to 3 or 4 days.
