Can I use frozen fish fillets?

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.

What if I can't find grouper?

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 is the internal temperature of grouper?

Most fish that is cooked through registers 145°F on an instant-read thermometer.

How to store this sandwich?

To store leftover fish, wrap tightly in plastic wrap or store in an airtight container up to 3 days.

What to serve with Blackened Grouper Sandwiches?

Napa Cabbage Slaw , Baked Parmesan Truffle Fries , Seafood Stuffed Potatoes or Cucumber Gazpacho Salad .

Blackened Grouper Sandwich

Description

Savory and little spicy, this blackened grouper sandwich tastes like summertime at the beach. Now available year-round in your very own kitchen!

Ingredients

Scale

4 6-ounce grouper fillets (about 1 1/2 inches thick)

2 tablespoons blackening seasoning (recipe below, or use store-bought)

3 tablespoons butter

4 brioche sandwich buns

Leaf lettuce, sliced tomato, red onion, pickle, for serving

Lemon wedges, for serving

Salmon Patty Sauce, for serving

Blackening Seasoning Ingredients

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon dehydrated onion

2 1/2 teaspoons sea salt

2 teaspoons smoked paprika

1 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon sugar

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Instructions

First, make the blackening seasoning by combining all spices in a small bowl. 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. Place lettuce on top of fish, followed by slices of tomato, red onion and pickles, if using.
Serve with additional lemon wedges, more Salmon Patty Sauce and Napa Cabbage Slaw.

Notes

Substitute your favorite white fish for grouper. Some great options include red snapper, mahi mahi, sea bass, tilapia, hake, cod or catfish.

Prep Time: 10
Cook Time: 10
Category: Sandwiches
Method: stovetop
Cuisine: American