Mild, firm-fleshed grouper is a great choice for blackening in this simple but flavorful blackened grouper sandwich. Adorned with just a slice of juicy tomato and a good smear of Cajun remoulade on a crisp, buttered bun, this sandwich is casual summer lunch at its finest. Make the whole thing in only 30 minutes! Or, the seasoning blend and sandwich sauce can be made far in advance (or even store-bought), making for a super-quick and nearly effortless final assembly.
1 1/2teaspoonsBlackened seasoningor use recipe below
Homemade Blackened Seasoning
2tablespoonspaprika or smoked paprika
1tablespoonchili powder
1tablespoonkosher salt
1tablespoongarlic powder
1tablespoondried oregano
1tablespoondried thyme
1 1/2teaspoonsonion powder
1 1/2teaspoonsblack pepper
3/4 to 1 1/2teaspoonscayenne pepperto taste
Instructions
If making your own seasoning blend (recommended), mix together all spices for homemade blackened seasoning in a small bowl. (Can be done days or even weeks in advance)
If making your own remoulade (recommended), mix together all ingredients for Cajun remoulade in a medium bowl. Set aside in the refrigerator. (Can be done up to a week or two in advance)
Brush each half of the sandwich buns with 1 tablespoon melted butter. Set aside.
Dredge the grouper fillets on both sides in the remaining butter, followed by the blackened seasoning.
To grill (recommended)
Preheat gas grill over medium high heat for 10 minutes. Then turn down to medium. Lay down a grill mat or tin foil on top of grill grates and grill grouper 4-5 minutes per side or until internal temperature reaches 135 degrees Fahrenheit. Thicker fillets may require an extra minute or two on each side. Fish will continue to cook while resting to a final temperature of 140 to 145 degrees.
Meanwhile, place buns buttered-side down on grill rack, if you have one. Let them toast for 4-5 minutes or until you have nice toasty grill lines. If cooking directly on grill grates, you will need to turn the heat down underneath the buns and cook for less time.
To cook indoors
Turn off your fire alarm if possible. Turn your vent hood on high and open any nearby windows. Preheat a cast iron skillet to medium (not high) and cook grouper for 4-5 minutes per side or until internal temperature reaches 135 degrees Fahrenheit. Thicker fillets may require an extra minute or two on each side. Set aside. Fish will continue to cook while resting to a final temperature of 140 to 145 degrees.
Toast buttered sides of buns in skillet for about 4 minutes or until toasty brown.
To assemble
Spread 1 tablespoon of remoulade on each half of the buns. Add a grouper fillet and tomato slice to each bun bottom and top with the second half.
Blackened seasoning and Cajun remoulade may be made far in advance to make these sandwiches a cinch to cook and assemble!Additional/alternative sandwich toppings: