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If you are looking for a sandwich that bursts with bold Southern charm and fresh flavors, the Blackened Grouper Sandwich with Creole Tartar Sauce is your new go-to meal. This dish perfectly balances the smoky, spicy kick of blackened grouper with the creamy, tangy zest of a homemade Creole tartar sauce, making each bite a delightful celebration of textures and tastes. Whether it’s a casual lunch or a standout dinner, this sandwich is as satisfying as it is irresistible.

Blackened Grouper Sandwich with Creole Tartar Sauce - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is crucial for this sandwich to shine. Each item on the list plays a vital role, from the fresh grouper filets giving a flaky, tender bite to the Creole tartar sauce that ties it all together with its creamy punch and subtle spice.

1-2 lbs. grouper filets thawed: Fresh or thawed grouper provides a mild, flaky fish perfect for blackening.
Lettuce for topping: Adds a crisp, refreshing crunch that balances the rich fish.
Tomatoes for topping: Juicy and slightly sweet, tomatoes add brightness and color.
Oil as needed: Vital for cooking the fish to a perfect sear without sticking.
Buns as needed: Soft buns hold everything together while toasting adds a lovely texture and warmth.
1 cup mayonnaise: The creamy base of the Creole tartar sauce, rich and smooth.
¼ cup dill pickles minced: Provides a tart crunch that enlivens the sauce.
2 tablespoons capers finely chopped: Briny bursts that enhance the tang of the tartar sauce.
2 tablespoons Dijon mustard (or Creole/spicy brown): Adds slight heat and complexity to the sauce.
3 teaspoons hot sauce: Kicks up the heat and deepens the Creole flair.
1 tablespoon honey: Balances the heat with a touch of natural sweetness.
¼ lemon juiced: Brightens the sauce with fresh citrus notes.
2 tablespoons green onions finely chopped: Adds a mild onion flavor and freshness.
2 tablespoons parsley finely chopped: Brings an herbaceous lift to the mixture.
1½ teaspoons Creole seasoning plus more to taste: The secret blend that seasons both fish and sauce with signature Southern spices.

How to Make Blackened Grouper Sandwich with Creole Tartar Sauce

Step 1: Prepare the Creole Tartar Sauce

Begin by mixing the mayonnaise, dill pickles, capers, Dijon mustard (or your preferred Creole mustard), hot sauce, honey, lemon juice, green onions, parsley, and Creole seasoning in a bowl. Stir everything until well combined. Taste and adjust the seasoning as needed – the tartar sauce should be zesty and packed with southern charm. Transfer it to a mason jar or airtight container; you can use it right away or keep it refrigerated for up to a week.

Step 2: Season the Grouper

Pat the grouper filets dry with a paper towel to ensure a beautiful blackened crust. Lightly coat the filets with oil, either by spraying or brushing. Generously sprinkle Creole seasoning on both sides, making sure each filet is seasoned thoroughly to get that rich, spicy blackened flavor that will wow your taste buds.

Step 3: Grill to Perfection

Heat your grill to approximately 400 degrees or medium-high heat. Place the grouper filets on the grill and cook for about 10 minutes, flipping once halfway through cooking. The goal is an internal temperature of around 135 degrees, ensuring the fish stays juicy and flaky. During the last few minutes, place the buns cut side down on the grill to toast them lightly, adding a warm, crispy base for your sandwich.

Step 4: Assemble the Blackened Grouper Sandwich with Creole Tartar Sauce

Spread a generous layer of the Creole tartar sauce on the bottom bun. Layer on crisp lettuce and juicy tomato slices for freshness. Nestle a perfectly cooked blackened grouper filet on top, then add an extra dollop of Creole tartar if you like it saucy. Crown with the top bun, and your Blackened Grouper Sandwich with Creole Tartar Sauce is ready to be savored!

How to Serve Blackened Grouper Sandwich with Creole Tartar Sauce

Garnishes

Adding fresh garnishes enhances both the visual appeal and flavor complexity. Consider thin slices of red onion, extra sprigs of parsley, or pickled jalapeños for those who want a little extra kick alongside the Creole tartar sauce.

Side Dishes

This sandwich pairs beautifully with classic Southern sides. Think crispy sweet potato fries, a zesty coleslaw, or even a refreshing cucumber salad to complement the bold fish and creamy sauce flavors perfectly.

Creative Ways to Present

Try serving the Blackened Grouper Sandwich with Creole Tartar Sauce on a wooden board with a side of lemon wedges for an elegant touch. Alternatively, wrap it in parchment paper for a fun picnic-ready presentation that keeps the sandwich juicy and easy to enjoy outdoors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover grouper filets and Creole tartar sauce separately in airtight containers in the refrigerator. The fish is best eaten within 2 days for optimal freshness, while the tartar sauce will last up to a week.

Freezing

You can freeze uncooked grouper filets before seasoning. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. Frozen, they remain good for up to 3 months. Avoid freezing the cooked sandwich as the texture won’t be as enjoyable.

Reheating

Reheat leftover grilled grouper gently in a low oven or on a stovetop pan with a little oil to preserve its moisture and flaky texture. Avoid microwaving directly as it may dry out the fish. Refresh the sandwich with fresh toppings and sauce for the best experience.

FAQs

Can I use a different type of fish for this Blackened Grouper Sandwich with Creole Tartar Sauce?

Absolutely! While grouper is ideal for its flavor and texture, other firm white fish like mahi-mahi, snapper, or even catfish make excellent substitutes and will work well with the Creole tartar sauce.

How spicy is this Blackened Grouper Sandwich with Creole Tartar Sauce?

The spice level is adaptable. The Creole seasoning and hot sauce add a moderate heat that can be toned down or amped up to suit your palate by adjusting the amounts or choosing milder or hotter versions of the ingredients.

Can I make the Creole tartar sauce ahead of time?

Yes! The Creole tartar sauce actually tastes better when it’s had time for the flavors to meld. Make it up to a week in advance and store in an airtight container in the refrigerator.

What kind of buns work best for this sandwich?

Soft yet sturdy buns like brioche, potato rolls, or hamburger buns are fantastic choices. Toasting them lightly prevents sogginess and adds an irresistible crunch.

Is grilling the only way to cook the grouper filets?

Grilling gives the perfect smoky blackened flavor, but you can also pan-sear the filets in a hot cast-iron skillet for a similar delicious crust if a grill is not available.

Final Thoughts

If you want to treat yourself to a sandwich bursting with bold flavor, freshness, and a touch of Southern charm, the Blackened Grouper Sandwich with Creole Tartar Sauce is absolutely worth making. It’s easy to prepare, impressive to serve, and every bite offers a delightful mix of textures and tastes guaranteed to become a fast favorite. Go ahead and give it a try — your taste buds will thank you!

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Blackened Grouper Sandwich with Creole Tartar Sauce