Blackened Grouper

Fresh grouper seasoned with your favourite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes. Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavour.

¼ cup smoked paprika
2 Tbsp. dried thyme
2 tsp. onion powder
1½ tsp. kosher salt
1½ tsp. garlic powder
1 tsp. ground black pepper
½ tsp. dry mustard
½ tsp. ground red pepper
½ cup butter, melted
2 lbs grouper fillets
1 Tbsp. olive oil
3 lemons, halved crosswise

Preheat grill to high heat (400°F-450°F). Preheat a 12" 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, 3-4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3-4 minutes more. Carefully remove skillet from grill.

Place lemons cut side down on grill. Cook, covered, until charred, 3-4 minutes. Serve with fish.

Makes 4-6 servings.