Blackened Grouper with Sweet Corn & Avocado Salsa

Blackened Grouper with Sweet Corn & Avocado Salsa ingredients

• 1.5 lbs Grouper fillets
• 4 tbsp Unsalted butter, melted
• 1 tbsp Paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 0.5 tsp Cayenne pepper
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 1.5 cups Corn kernels, fresh or frozen (thawed)
• 1 large Avocado, ripe, diced
• 0.25 cup Red onion, finely diced
• 1 Jalapeño, seeded and minced
• 0.25 cup Cilantro, fresh, chopped
• 2 tbsp Lime juice, fresh
• Pinch Salt

How to make Blackened Grouper with Sweet Corn & Avocado Salsa

1. In a small bowl, prepare the blackening seasoning by combining 1 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
2. Pat the grouper fillets very dry with paper towels to ensure the seasoning adheres and a good crust forms. Brush each fillet generously on both sides with 4 tbsp melted unsalted butter.
3. Dredge each buttered fillet thoroughly in the blackening seasoning, pressing lightly to ensure a thick, even coating. Set aside on a plate.
4. Preheat your outdoor grill to high heat (about 500°F / 260°C). Ensure the grates are clean. For true blackening, you can use a cast-iron griddle directly on the grill or place the fish directly on the grates, but be ready for smoke.
5. While the grill heats, prepare the Sweet Corn & Avocado Salsa: In a medium bowl, combine 1.5 cups corn kernels, 1 large diced ripe avocado, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded for less heat), and 1/4 cup chopped fresh cilantro.
6. Drizzle the salsa ingredients with 2 tbsp fresh lime juice and add a pinch of salt. Gently toss to combine, being careful not to mash the avocado. Set aside.
7. Carefully place the seasoned grouper fillets onto the hot grill grates. Grill for 3-5 minutes per side, or until a dark, flavorful crust forms and the fish flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
8. Transfer the blackened grouper to a serving platter. Allow it to rest for 2-3 minutes to retain its moisture.
9. Serve the hot blackened grouper fillets immediately, topped generously with the fresh Sweet Corn & Avocado Salsa.

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