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Pan seared Gulf Grouper with Creole Jerk seasoning

Pan seared Gulf Grouper with Creole Jerk seasoning
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Prep Time:






  • 4 - 6 oz. Grouper fillets
  • 4 tbsp Creole Jerk Seasoning
  • 1 tbsp olive oil
  • Creole Jerk Seasoning:
  • 2 tbsp onion powder
  • 1 tbsp dried chives
  • 1 tbsp dried thyme
  • 1 tbsp ground allspice
  • 1 tbsp dark brown sugar
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon


  1. Combine all ingredients for Creole Jerk seasoning in a small bowl. Can be stored in an air tight container at room temperature before use.
  2. Heat a heavy-bottom skillet or black iron skillet to medium-high heat. Season fish fillets on both sides with creole jerk seasoning.
  3. Pour olive oil in a plate. Place the seasoned fish in the plate of olive oil and coat on both sides. Carefully place fish in hot pan and cook until golden brown, about 3 minutes per side.
  4. Slice on the bias and serve immediately.

Compliments of Louisiana Seafood Promotion & Marketing Board