Description
This Blackened Grouper Sandwich recipe features perfectly seasoned and grilled grouper filets paired with a zesty Creole tartar sauce. Served on toasted buns with fresh lettuce and tomatoes, it delivers a flavorful seafood sandwich with a spicy kick that’s perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Creole Tartar Sauce
- 1 cup mayonnaise
- ¼ cup dill pickles, minced
- 2 tablespoons capers, finely chopped
- 2 tablespoons Dijon mustard (or Creole/spicy brown mustard as substitute)
- 3 teaspoons hot sauce
- 1 tablespoon honey
- ¼ lemon, juiced
- 2 tablespoons green onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 ½ teaspoons Creole seasoning (plus more to taste)
For the Blackened Grouper Sandwiches
- 1–2 lbs grouper filets, thawed
- Lettuce leaves, for topping
- Tomatoes, sliced, for topping
- Oil spray or oil, as needed
- Buns, as needed
- Additional Creole seasoning, for seasoning the fish and flavor adjustments
Instructions
- Prepare the Creole Tartar Sauce: In a mixing bowl, combine mayonnaise, minced dill pickles, chopped capers, Dijon mustard, hot sauce, honey, lemon juice, green onions, parsley, and 1 ½ teaspoons Creole seasoning. Stir thoroughly until all ingredients are well incorporated. Taste and adjust seasoning with additional Creole seasoning if desired. Transfer the sauce to a mason jar. It can be used immediately or refrigerated for 5-7 days.
- Preheat the Grill: Heat your grill to 400 degrees Fahrenheit (medium-high heat) to prepare for cooking the grouper filets.
- Prepare the Grouper Filets: Pat the thawed grouper filets dry with paper towels to remove excess moisture. Spray or lightly coat the filets with oil and season liberally on all sides with Creole seasoning.
- Grill the Grouper: Place the seasoned grouper on the preheated grill. Cook for approximately 10 minutes, flipping the filets halfway through to ensure even cooking. The internal temperature should reach 135 degrees Fahrenheit to ensure the fish is perfectly cooked and flaky.
- Toast the Buns: Just before turning off the grill, place the buns cut side down on the griddle or grill surface. Toast them lightly until they are warm and have slight grill marks, then remove from the grill.
- Assemble the Sandwiches: Spread a generous amount of Creole tartar sauce on the bottom half of each toasted bun. Layer with fresh lettuce and tomato slices, then top with the grilled blackened grouper filet. Add extra Creole tartar sauce on top of the fish if desired, and finish with the top half of the bun. Serve immediately and enjoy your flavorful sandwich!
Notes
- Use fresh grouper filets for the best flavor and texture.
- Creole seasoning can be adjusted to taste for spiciness and flavor profile.
- The tartar sauce keeps well refrigerated for up to a week.
- Make sure the fish reaches the correct internal temperature to ensure safety and optimal texture.
- Optional toppings like pickles or onions can be added for extra flavor.