Blackened Grouper with Lemon Butter Sauce
Blackened grouper doesn’t have to be burnt or dry. Learn the simple 10-minute method for juicy blackened grouper finished with a tangy lemon butter sauce.
Ingredients
For the Grouper
- 4 Fresh grouper filets (skinless, about 1 inch thick)
- 1 tbsp Olive oil
- 4 tbsp Unsalted butter - divided
- Blackening seasoning (store-bought or homemade)
- Salt (only if your seasoning is low-sodium)
For the Lemon Butter Sauce
- ¼ cup unsalted butter
- 1/2 tsp garlic , minced
- ¼ teaspoon sea salt
- 2 tablespoons fresh lemon juice pluse lemn zest
- 1/4 ground black pepper
- Parsley , for garnish
- 2 tbsp Capers optional
Instructions
Step-by-Step Pan-Seared Method
- Heat a cast-iron skillet over medium-high heat
- Add olive oil plus a small amount of butter
- Lightly season the grouper on both sides
- Place the fish in the pan and do not move it
- Cook for 3–4 minutes per side, flipping once
- Remove from heat as soon as it flakes easily
- One flip. No pressing. No poking.
For the Lemon Sauce
- As the grouper finishes, melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice and zest. Season with freshly ground pepper and sprinkle with parsley and capers, if using.
- Serve over blackened grouper.