Ingredients:

  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp fine Sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1/4 – 1/2 tsp Cayenne Pepper
  • 4 (6 oz each) Grouper Fillets
  • 2 Tbsp Canola or Grapeseed Oil
  • 2 Lemon Wedges (for serving)

Instructions:

  1. Prepare the Rub: In a small mixing bowl, combine all ingredients listed under ‘For the Cajun Spice Rub’ (paprika through cayenne). Whisk lightly until evenly distributed.
  2. Prep the Fish: Pat the grouper fillets very dry using kitchen paper. This is key to achieving a good sear and preventing sticking.
  3. Oil and Season: Lightly brush the grouper fillets on all sides with the 2 Tbsp of high smoke point oil. Then, generously apply the Cajun rub, pressing it gently into the fish until the surface is fully coated.
  4. Preheat: Preheat your grill (gas or charcoal) to medium-high heat (about 400°F / 200°C).
  5. Clean and Oil the Grate: Clean the grill grate thoroughly with a wire brush. Once hot, use oil applied with a paper towel and tongs to lightly grease the bars. A well-oiled, hot grill is your best defense against sticking.
  6. Place the Fish: Place the grouper fillets directly on the hot, oiled grate. If using skin-on, place skin-side down first.
  7. Initial Sear: Do not move the fish for the first 3 to 4 minutes. This allows the sear to develop and naturally release the fish from the grate.
  8. Turn: Carefully slide your fish spatula underneath the fillet and flip the grouper.
  9. Finish Cooking: Continue grilling for 4-6 minutes until the fish is opaque throughout and the internal temperature reaches 145°F (63°C) at the thickest part.
  10. Rest and Serve: Transfer the cooked grouper to a platter. Let it rest for 1-2 minutes. Serve immediately with fresh lemon wedges.