Blackened Grouper on Grill - South Carolina Style

Introduction

Craving a South Carolina seafood classic? This bold and flavorful Blackened Grouper on the Arteflame Grill captures the essence of coastal cuisine. The seared crust, seasoned to perfection, locks in the ocean-fresh flavor of the grouper, while the Arteflame’s signature reverse searing method ensures it stays moist and juicy throughout. No oven, no pots — just fire, flame, and flavor the way it should be.

Ingredients

• 4 fresh grouper fillets (6-8 oz each)
• 3 tbsp blackening seasoning (paprika, garlic powder, onion powder, cayenne, black pepper, oregano, thyme)
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• Chopped fresh parsley (for garnish)
• Salt to taste
• Vegetable oil (for lighting the Arteflame grill)
• Firewood (for grilling)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the base of the Arteflame grill.
3. Stack firewood over the napkins in a crisscross pattern.
4. Light the napkins with a match or lighter.
5. Let the fire build for about 20 minutes until the grill is hot and ready — especially the center grill grate reaching up to 1,000°F.

Step 2: Prepare the Grouper

1. Pat grouper fillets dry with paper towels.
2. Brush fillets with melted butter on both sides.
3. Sprinkle blackening seasoning liberally on both sides of the fish.
4. Let fillets rest for 10 minutes while the grill heats.

Step 3: Sear the Grouper

1. Place seasoned fillets onto the center grill grate for high-temperature searing (around 1,000°F).
2. Sear each side for 1–1.5 minutes to form a crust and lock in juices.

Step 4: Finish on the Flat Griddle

1. Move the fillets from the center grate to the hot flat cooktop closer to the center zone.
2. Continue cooking the fish for 5–7 minutes total, flipping once halfway through.
3. Use an instant-read thermometer to check for doneness — remove fillets once internal temp reaches about 130°F as carryover heat will bring it to a perfect 145°F.

Step 5: Serve

1. Remove fillets from the grill and let rest for 3-5 minutes.
2. Plate garnished with lemon wedges and chopped parsley.
3. Enjoy South Carolina-style blackened grouper worthy of the beachfront!

Tips

• Use fresh grouper — the firmer the fillet, the better it holds up to searing.
• Butter enhances the sear and flavor better than oil; apply generously.
• Don’t flip the fish too early — let the crust form before turning.
• Carryover cooking is real — always remove your fish 10–15°F before target temp.
• Use the intense heat of the center grate for crusting, then move to the flat cooktop to bring it to desired doneness without burning.

Variations

1. Cajun Grouper: Swap blackening seasoning with spicy Cajun rub for extra Southern heat.
2. Lemon-Herb Grouper: Use a lemon zest, dill, and garlic mix instead of blackening spices for a citrusy profile.
3. Asian-Inspired Grouper: Rub with ginger, garlic, soy sauce, and sesame before searing for a fusion twist.
4. Caribbean Grouper: Use a jerk spice blend and finish with grilled pineapple on the cooktop griddle.
5. Smoky Paprika Grouper: Replace cayenne with smoked paprika for a milder, smoky flavor perfect for family grilling.

Best Pairings

• Grilled corn on the flat top with butter and smoked salt
• Charred asparagus spears with lemon
• Skillet-style red potatoes with rosemary (also on the flat cooktop)
• Chardonnay or IPA with citrus notes
• Grilled pineapple slices for a sweet finish

Conclusion

Blackened Grouper grilled South Carolina-style on the Arteflame grill is the perfect way to enjoy bold flavors with a tender, flaky bite. With no lid, no pots, and no mess, the Arteflame lets you master seafood with a simple fire. Master the heat zones, trust the reverse sear, and bring bold coastal cuisine to your backyard.