Aggie's Kitchen

Creole Cast Iron Grouper

This recipe for Creole Cast Iron Grouper is so easy to make and is one of the most delicious grouper recipes I’ve ever tasted

Creole Cast Iron Grouper

Oh my …this fish was good.  Seriously good.  I found this recipe on google yesterday as I was searching for “grouper recipes”.  It popped up under Emeril on Food Network and the original recipe is called Paul’s Grilled Grouper Recipe.  I made a few minor changes to the recipe, one of which instead of grilling the fish I used my cast iron skillet in the oven instead.

How To Use Cast Iron To Cook Fish

I don’t use my cast iron skillet often, but over the summer when I was visiting my sister in law, she made us blackened red fish in a cast iron skillet that turned out so good.  I have been wanting to make fish the same way ever since.

I placed the skillet in the oven while it was preheating so it would be nice and hot once the grouper was ready to cook.  Once I had the fish seasoned with the spice mixture, it hit that pan and started to sizzle…and back in the oven it went.

Creole Cast Iron Grouper

Emeril’s Essence Creole Seasoning Ingredients

This grouper recipe calls for Emeril’s Essence Creole Seasoning, which you can easily make at home using spices you most likely have on hand.  I had some leftover so I just sealed it up in a small container for another use.

To mix up Emeril’s Essence Creole Seasoning at home all you need is the following ingredients:

  • paprika
  • salt
  • garlic powder
  • black pepper
  • onion powder
  • cayenne
  • dried oregnao
  • dried thyme

What To Serve With Fish

I love having all types of fish for dinner and almost always serve it with some type of rice and steamed or sautéed vegetables. My favorite vegetables to prepare this way is always broccoli, cauliflower and carrots. It’s the classic trio of healthy steamed vegetables! I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon.

Salmon or another thick fish would be a great substitute for grouper in this recipe.

If you are trying to include more fish into your weekly dinners, look at this fish recipe roundup for more ideas!

Enjoy!

Creole Cast Iron Grouper

If you are new to or interested in cooking with cast iron, the following posts are helpful to get you started:

How To Season Cast Iron

How To Clean Cast Iron

Print

Creole Cast Iron Grouper


  • Author: Aggies Kitchen

Ingredients

For the fish:

  • 1 lb grouper
  • 3 TB olive oil
  • 4 cloves pressed garlic (or minced)
  • 2-3 TB Emeril’s Creole Seasoning (see recipe below)
  • 1-2 TB finely grated Parmesan cheese

For the Essence (Emeril’s Creole Seasoning)

  • 2 1/2 TB paprika
  • 2 TB salt
  • 2 TB garlic powder
  • 1 TB black pepper
  • 1 TB onion powder
  • 1 TB cayenne
  • 1 TB dried oregnao
  • 1 TB dried thyme

Instructions

For the Essence:

  1. Mix all ingredients in a bowl. Store in airtight container.

Important Note: You will only use 2-3 tablespoons of this mixture for the following grouper recipe. There will be seasoning leftover for future use. Do not use entire amount for recipe, just 2-3 tablespoons.

For the fish:

  1. Preheat oven to 425 degrees. Place cast iron skillet in oven while preheating. (If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan)
  2. In a small bowl mix together oil, garlic, 2 -3 tablespoons of the seasoning, and Parmesan cheese. Brush the fish generously with mixture and place in hot skillet (be careful and don’t forget to use an oven mitt!!). Place skillet and fish back into oven. Cook for about 12-15 minutes, depending on thickness of fish, until fish is translucent and flaky.

More easy fish recipes like this Cast Iron Grouper for you to try:

Fish Oreganata

Sweet and Spicy Salmon

Broiled Teriyaki Salmon | Reluctant Entertainer

Flounder Piccata | Skinnytaste

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27 Responses to “Creole Cast Iron Grouper”

  1. Mary Ann posted October 5, 2009 at 8:27 am

    This looks so good. My mom only cooks with cast iron, so I understand the appeal of using your skillet for this. I am so glad my family likes fish!

  2. connie posted October 5, 2009 at 1:10 pm

    This looks delicious. We luv seafood. I will try this for sure. Stop by when you can. Connie

  3. Maria posted October 5, 2009 at 1:17 pm

    I bet the Creole seasoning works wonders with the Grouper.

  4. Tiffany posted October 5, 2009 at 2:39 pm

    I’m going to have to try cooking fish in my cast iron skillet. That looks really good.

  5. chocolate shavings posted October 5, 2009 at 3:46 pm

    The color on that grouper is amazing! This looks delicious.

  6. Duchess of Fork posted October 5, 2009 at 10:03 pm

    Aggie,
    This looks delicious! Living on the Gulf of Mexico, I can’t get enough grouper. I’ll have to try it this way for sure! Thanks for sharing.
    -Molly

    • Aggies Kitchen posted October 6, 2009 at 8:30 am

      Molly – I actually got my grouper up in Pensacola when visiting my SIL, I took home a bunch of seafood and froze it. You all have the best fish! 🙂

  7. Daniel posted October 6, 2009 at 1:54 pm

    Just thought I’d stop by the new site and congratulate you on your move! Your blog looks really, really good. Looking forward to lots of new recipes!

    Dan
    Casual Kitchen

  8. sharon posted October 6, 2009 at 3:44 pm

    Wow, love the new digs (and this recipe!) Everything looks great.

  9. Kathleen posted October 6, 2009 at 8:54 pm

    This looks amazing! I’m always looking for new fish recipes! Can’t wait to try this one! Thanks for the post.

  10. fittingbackin posted October 6, 2009 at 8:58 pm

    I’ve never cooked with grouper – looks awesome!! and the ingredients sound awesome!

  11. Laura posted October 7, 2009 at 12:51 pm

    Your grouper looks cooked to perfection! Miam!

  12. teresa posted October 7, 2009 at 1:56 pm

    i love what you’ve done with your blog! this looks wonderful! i need to try some grouper!

  13. Jamie posted October 7, 2009 at 2:58 pm

    Well, you know what I’m making this weekend. This looks so healthy and delicious Aggie! You know how much we love fish and I really like using my cast iron skillet for fish. So glad you tried it this way and that you are still enjoying the fish from our area.

  14. April Marie (Girl Japan) posted October 8, 2009 at 1:15 am

    Oh my goodness does this look fabulous, I have not had grouper is ages….. it looks PERFECT.

  15. EAT! posted October 8, 2009 at 6:43 am

    We are picking up some fresh fish tomorrow – I am definatley using my cast iron skillet to cook it.

  16. Erin posted October 8, 2009 at 6:21 pm

    The new site looks great! I love the colors.

    This fish also looks great… and I like the idea of doing it in cast iron. I don’t have a cast iron pan at home, but at work we end up using them all the time.

  17. Kevin posted October 11, 2009 at 11:49 am

    That fish looks so tasty! I have been wanting to get into creole cuisine.

  18. jackie posted October 22, 2009 at 1:04 am

    Hi Aggie

    Emeril’s Creole Seasoning: Is this the original recipe or is it your version.

  19. Amy B posted December 4, 2009 at 10:25 am

    I am new to reading blogs and I came across yours about a month ago. I made the cast iron grouper recipe using tilapia and it was delicious! I had tried making fish at home before, but it was never that good. I’ve since made salmon in the cast iron skillet too. Yummy!

    I also made your beef bourg. and it was great too. I’m actually making it again for dinner tonight.

    Thanks for all your great recipes!

  20. Emilee posted April 15, 2010 at 7:45 pm

    Great simple fish recipes, I can’t wait to try these….I don’t know why I never cook fish!!! And funny you mentioned it, I live in Pensacola, just a few minutes from one of the major seafood suppliers, Joe Pattie’s. And how cute, my high school was called the Aggies. 🙂

  21. Dave posted September 14, 2016 at 5:17 pm

    Are you supposed to brush both sides of fish with the mixture?

  22. Paula Cummings posted January 22, 2017 at 9:06 pm

    Love the flavor, will decrease the amount of salt to 2 tsp in the essence ingredients.

  23. Kim posted August 26, 2018 at 6:24 pm

    Well sounded good and photo look great but
    1 2/2 pounds of grouper went in the garbage..
    Calls for 2 TB Salt to salty could not eat.
    If that should read teaspoons it should say 2 Tea chafe salt ant please for others

    • Aggies Kitchen posted January 14, 2019 at 5:50 pm

      I am so incredibly sorry. I believe there was a misunderstanding and I updated the instructions so that they are clearer and it doesn’t happen again. The 2T of salt is part of the Emeril Essence seasoning recipe. That makes a good amount and is intended to be stored and saved for a few uses. Then, 2-3 tablespoons of the mixed Emeril Essence seasoning is what goes on the fish. Hope that makes more sense.
      Again, please accept my apologies!

  24. Julie posted January 14, 2019 at 6:33 am

    This sounded so good using the cast iron skillet. I had a beautiful piece of grouper. We were so disappointed as with 2T of salt it was so salty we could not eat it. Tried to scrape the salt of but it was
    still too salty and we had to throw it out. I would use 2 teaspoons of salt. Costly dinner! Please update this for others!!! I will try it again with the cast iron skillet in the oven but will use another receipe.

    • Aggies Kitchen posted January 14, 2019 at 5:48 pm

      I am so incredibly sorry. I believe there was a misunderstanding and I updated the instructions so that they are clearer and it doesn’t happen again. The 2T of salt is part of the Emeril Essence seasoning recipe. That makes a good amount and is intended to be stored and saved for a few uses. Then, 2-3 tablespoons of the mixed Emeril Essence seasoning is what goes on the fish. Hope that makes more sense.
      Again, please accept my apologies!

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