Blackened Grouper

• Gluten free
• Paleo

• Seafood

  • 2 lbs Grouper, fillets

• Produce

  • 5 1/2 tsp Garlic powder
  • 3 Lemons
  • 2 tsp Onion powder
  • 2 tbsp Thyme, dried

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 5 1/2 tsp Kosher salt
  • 1/4 cup Paprika, smoked
  • 1/2 tsp Red pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Butter

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1⁄4 cup smoked paprika
• 2 tablespoons dried thyme
• 2 teaspoons onion powder
• 11⁄2 teaspoons kosher salt
• 11⁄2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon ground red pepper
• 1⁄2 cup butter, melted
• 2 pounds grouper fillets
• 1 tablespoon olive oil
• 3 lemons, halved crosswise

Directions

• Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes. In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat. Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill. Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.