Your favorite summer vacation sandwich from the Gulf of Mexico has come to life in your very own kitchen with this delicious Blackened Grouper Sandwich.
The deeply savory blackening seasoning, the sweet, flaky, perfect fish, the squishy soft and buttery bun halves, the homemade tartar sauce. It's all so deliciously nostalgic.
I have countless memories eating fresh fish sandwiches with my family in beach towns throughout Florida and Alabama. Restaurant menus across the region tout their grouper wares and I am under their spell. Lucky for me, grouper is plentiful in Portugal, so I've recreated this magic with my own Blackened Grouper Sandwich Recipe.
Pair it with salmon patty sauce and napa cabbage slaw and you will be transported straight to the Gulf. Just you, some banana boat tanning oil, an old Pineapple Willies travel mug, and 50,000 of your closest friends and family.
What you need to make this blackened grouper sandwich recipe:
Blackened seasoning (recipe below) - use my recipe, or grab a store-bought shaker out of your spice cabinet. Do test the seasoning by tasting a pinch of it to see if you need to add salt to the fish.
Grouper fillets - grab 4 fresh (or frozen and thawed) grouper fillets - about 5-6 ounces each. Dry them well and you'll be ready to go! Substitute sea bass, mahi mahi, red snapper, cod, hake, haddock, tilapia or catfish.
All The Toppings (not pictured) - fresh sliced tomatoes, leaf lettuce, sliced red onion and dill pickles are essential! And my creamy lemon dill Salmon Patty Sauce is the perfect tasty addition to this ultra-savory sandwich.
Step by step instructions:
Begin by making the blackened seasoning. Combine all of the dry spices in a small bowl and mix well.
Next, thoroughly dry fish fillets with paper towels. Melt butter in a small bowl in the microwave. Use a pastry brush to cover one side of fillets in butter, then sprinkle generously with the blackening seasoning. Preheat your cast iron skillet over medium-high heat.
Place fish fillets in the hot pan (seasoned side down) and cook, undisturbed, for about 3 minutes to build a golden brown crust. Before flipping, brush the top of the grouper with butter and sprinkle with remaining seasoning.
Flip the fresh grouper fillets gently. Cook for 3-4 minutes on the second side, or until the fillets are cooked through. (The thickness of your fillets dictates cook time, so monitor for when the fish flakes easily).
Transfer fillets from the pan to a platter. Build the blackened grouper sandwich.
Lightly grill or toast the brioche buns. Place buns on a tray and add a spoonful of Salmon Patty Sauce to the cut sides of each bun. Place blackened grouper fillets on the bottom half of each bun. Top with more sauce.
FAQ's and Serving Suggestions:
Absolutely. Just thaw overnight in the refrigerator, preferably on a wire rack over a baking sheet. Sprinkle with a teaspoon of salt and let the excess moisture fall into the pan below overnight. If you're short on time, thaw in a large bowl of cold water, then dry well in paper towels before seasoning.
Well, you're in luck. Because this seasoning and cooking method works well on almost any fish. To stay true to the flaky white fish texture of grouper, I would recommend substituting sea bass, mahi mahi or red snapper fillets. While not an official qualified substitute for grouper, I've also used this seasoning to make a blackened tilapia sandwich and I was very pleased with the results. Hake, haddock and catfish are other good white fish options.
What other fish sandwich recipes do you recommend?
I'm so glad you asked...
To store leftover fish, wrap tightly in plastic wrap or store in an airtight container up to 3 days.Print