Blackened Grouper with Mango Salsa explodes with spicy-sweet flavor. Seared, blackened grouper meets a vibrant mango salsa for a touch of sweetness that perfectly complements the fish.
This tropical inspired meal is ready in under 30 minutes, yet delivers restaurant-quality taste.
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Why You'll Love This Recipe
Blackened grouper is a light and refreshing summer entree, but it's also hearty enough to enjoy in the winter. Whether you are grilling out on a hot summer day or having a cozy winter dinner, this blackened grouper recipe is sure to be a hit.
- Easy to make. The blackening spice blend is simple to mix together, and the mango salsa can be made ahead of time.
- Amazing flavor. The blackened grouper has a smoky, spicy flavor that is perfectly balanced by the sweetness of the mango salsa.
- Versatile. You can use most any kind of white fish, and the mango salsa can be used for many other things as well.
Ingredients You'll Need
Use fresh or frozen Grouper filets. Fresh chopped pineapple will have a better flavor than canned, but both are fine.
For the Blackened Grouper
- Grouper filets - Fresh or frozen, about 24 oz for four servings.
- Blackening Seasoning - Any store bought or make our Blackening Seasoning Recipe.
- Olive oil - You will need one or two tablespoons of olive oil, or any vegetable oil.
For the Mango Salsa
- Mangoes - Large mango, or two of the small mangoes. Remove the seed, score the flesh, and flip each mango half out so you can cut the scored dice off the peel.
- Avocado - Large, seeded and peeled, then dice.
- Red Onion - About ¼ of a large red onion, or ½ of a small red onion, diced.
- Jalapeno - Seeded and diced. Optional, you can substitute a mild green or red bell pepper as well.
- Garlic - Fresh cloves, minced fine.
- Cilantro - Fresh chopped. Optional, if you omit, replace with green or red bell pepper for color.
- Lime juice - Fresh squeezed, about two medium limes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Blackened Grouper
Cooking grouper filets in a hot cast iron skillet, or any skillet, takes only 2 - 3 minutes per side, so you'll want to prepare the mango salsa first so it can marinate.
I like to coat my fish filets with the blackening seasoning right after setting the mango salsa in the refrigerator to chill. This lets more of the blackening flavors seep into the fish before searing them in the hot skillet. More flavor, win win!
Make The Mango Salsa First
- In a large bowl, combine the diced mango, avocado, red onion, jalapeno, garlic, and fresh cilantro.
- Add the fresh lime juice and season with salt and black pepper. Toss to combine and refrigerate to chill while preparing the blackened grouper filets.
PRO TIP: Prepare the Mango Salsa the day before, or morning of when you plan to blacken the grouper filets. The salsa will have time to marinate and blend the flavors together.
Prepare The Filets
- Rinse the grouper filets and pat them dry with paper towels. This patting dry will help more of the blackening seasoning stick to the raw grouper filets.
Coat Both Sides With Blackening Seasoning
- Sprinkle the blackening seasoning evenly over each side of the grouper filets. Rub in gently to ensure the seasoning is evenly distributed and adheres to the grouper filets.
Sear In A Skillet
- Heat 1-2 tablespoon of olive oil in a cast iron skillet over medium heat until hot.
- Place the seasoned grouper filets into the hot skillet and cook 2 - 3 minutes on each side. Cook time will depend on the thickness of the filets.
- Remove blackened grouper filets from the heat and transfer to a serving platter. Garnish with the chilled mango salsa on top, and serve immediately.
PRO TIP: If you have a Blackstone griddle, you can blacken about 16 fish filets at the same time, perfect if you are feeding a crowd! It's a great Blackstone alternative to steak!
Serving Suggestions
This quick and easy recipe for blackened grouper topped with mango salsa is perfect for a family cookout or a casual dinner party. It's also a great way to use up fresh, ripe mangoes when they are in season.
Related Recipes
- Blackened Mahi Mahi
- Pineapple Cilantro Salsa
- Mango Pineapple Smoothie
- Cajun Shrimp and Grits
- Tropical Fruit Salad
Substitutions and Variations
Here are a few substitutions and variations using this Blackened Grouper recipe:
- You can substitute any type of white fish for the grouper.
- If you don't like spicy food, you can reduce the amount of chili powder in the recipe.
- You can add other ingredients to the mango salsa, such as red onion, cilantro, or jalapeno.
- If you do not have mangoes, you can substitute another type of fruit, such as pineapple, peach, or nectarine.
- You can just as easily use your Blackstone for outdoor blackening. Perfect for those hot summer days when you don't want to heat up the kitchen!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Blackened Grouper recipe.
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Storage Options
- The cooked fish can be stored in the refrigerator for up to 3 days. The mango salsa can be stored in the refrigerator for up to 2 days.
- To reheat in the oven, preheat the oven to 350 degrees Fahrenheit. Place the dish in the oven and heat for 15-20 minutes, or until heated through.
Tips for Success
- Make sure to pat the grouper dry before cooking. This will help the spices to adhere to the fish.
- Cook the grouper over medium-high heat. This will help to ensure that the fish cooks evenly and does not become overcooked.
- Use fresh, ripe mangoes for the salsa.
- If using a Blackstone to cook the blackened filets, heat it to medium high, and oil it so the fish don't stick. Flip blackened filets after 2-3 minutes.
Frequently Asked Questions
Blackening spice is a blend of spices and herbs that is used to cook fish, chicken, and other meats. It is a popular seasoning in Cajun and Creole cuisine. It creates a type of seared crust on the outside of the meat, holding in the juices.
Any type of white fish can be blackened, but some good options include grouper, cod, halibut, and mahi mahi.
It takes about 2-3 minutes per side to blacken fish.
Yes, you can use frozen grouper. However, you will need to thaw it before cooking.
More Delish Ideas
Blackened Grouper with Mango Salsa
Equipment
Ingredients
Mango Salsa
- 1 large mango seeded, peeled, and diced
- 1 large avocado seeded, peeled, and diced
- ½ small red onion diced
- ½ medium jalapeno seeded and diced
- 2 cloves garlic minced fine
- ¼ cup cilantro fresh chopped
- 3 tablespoon lime juice fresh squeezed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Blackened Grouper
- 4 tablespoon Blackening seasoning store bought or our recipe
- 24 oz grouper filets about 4 medium filets
- 2 tablespoon olive oil
Instructions
Prepare the Mango Salsa
- In a large bowl, combine the diced mango, avocado, red onion, jalapeno, garlic, and fresh cilantro.1 large mango, 1 large avocado, ½ small red onion, ½ medium jalapeno, ¼ cup cilantro, 2 cloves garlic
- Add the fresh lime juice and season with salt and black pepper. Toss to combine and refrigerate to chill while preparing the blackened grouper filets.3 tablespoon lime juice, ¼ teaspoon salt, ⅛ teaspoon black pepper
Blacken Grouper Filets
- Rinse the grouper filets and pat them dry with paper towels.
- Sprinkle the blackening seasoning evenly over each side of the grouper filets. Rub in gently to ensure the seasoning is evenly distributed and adheres to the grouper filets.4 tablespoon Blackening seasoning, 24 oz grouper filets
- Heat 1-2 tablespoon of olive oil in a cast iron skillet over medium heat until hot.2 tablespoon olive oil
- Place the seasoned grouper filets into the hot skillet and cook 2 - 3 minutes on each side. Cook time will depend on the thickness of the filets.
- Remove blackened grouper filets from the heat and transfer to a serving platter. Garnish with the chilled mango salsa on top, and serve immediately.
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