Blackened Grouper with Pineapple Relish

Plated grouper, rice, and black beans

Topped with a sweet-and-spicy pineapple relish, blackened grouper makes the perfect main course for summer menus.

Blackened Grouper with Pineapple Relish
Makes 6 to 8 servings
  • ¼ cup smoked paprika
  • 1 tablespoon dried thyme
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ teaspoon ground red pepper
  • ½ cup butter, melted
  • 6 to 8 (6-ounce) grouper fillets
  • Pineapple Relish (recipe follows)
  1. In a small bowl, stir together paprika, thyme, garlic salt, onion powder, mustard, and red pepper. In a shallow dish, pour melted butter. Dip fish in melted butter; sprinkle with paprika mixture.
  2. Heat a large cast-iron skillet over medium-high heat. Add fish, in batches if necessary, and cook until fish flakes easily with a fork, 5 to 6 minutes per side. Serve with Pineapple Relish.

Pineapple Relish
  • 1 pineapple, peeled, cored, and finely chopped
  • 2 red bell peppers, finely chopped
  • 2 jalapeños, seeded and minced
  • ⅓ cup minced green onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • ½ teaspoon salt
  1. In a large bowl, combine all ingredients. Cover and refrigerate for up to 3 days.

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May June 2022 cover of Southern Lady