Blackened Grouper

Recipe courtesy of Jenny Shea Rawn | @jennyshearawn

1. Make the avocado crema by adding the avocado to a high-speed blender or food processor with the sour cream or yogurt, lime juice, garlic, cilantro and a pinch of salt and pepper. Blend until smooth. Taste and season with more salt and pepper, if needed. Transfer to a small bowl. 
2. Preheat the grill to high heat. Clean and oil the grates. 
3. Using a paring knife, slice a few shallow slits in the grouper skin to prevent it from curling up when placed on the grill. 
4. Mix together the herbs and spices for the blackening seasoning. Pat the fish very dry with a paper towel. Generously coat the grouper with the seasoning, ensuring an even distribution. 
5. Reduce grill heat to medium high. Place the fillets on the grill. Cook 2-3 minutes on each side until the fish flakes easily. A dark crust should form with the grill marks on the flesh side of the fillet. Do not overcook. 
6. Remove fish from heat, brush with butter, sprinkle with sea salt and serve with avocado crema and lime wedges.