Nute Gunray's Blackened Grouper

Cover Image for Nute Gunray's Blackened Grouper
Luke Stahlwalker
Luke Stahlwalker

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Grouper filets - skinless (1.5 lbs), butter, lemon, paprika, cayenne pepper, black pepper, oregano, thyme, cumin, garlic powder, onion powder, brown sugar and salt.


Small Bowl

  • paprika 2 tsp

  • cayenne pepper 1 tsp

  • black pepper 1/2 tsp

  • dried oregano 1/2 tsp

  • dried thyme 1/2 tsp

  • ground cumin 1/2 tsp

  • garlic powder 1 tsp

  • onion powder 1 tsp

  • brown sugar 1 tsp

  • salt 2 tsp

  • mix well


  • pat dry the fillets with a paper towel

  • melt 2 tbsp of butter and pastry brush to coat fillets on both sides

  • top each fillet with 1 tbsp of seasoning mix and rub with your fingers, turn over and repeat

Stove Skillet

  • add 3 tbsp of butter

  • when butter is melted add fish and cook undisturbed fore 3 mins

  • flip the fish cook for another 4 mins

  • depending on how you like your fish you can cook longer, we like ours a bit tougher so flipped and cooked additional 5 mins


  • top each fillet with a squeeze of lemon juice and serve