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It's blackened, not burnt! The key to a delicious grouper sandwich
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You will need:
2 teaspoons paprika
1.5 teaspoons of black pepper
½ teaspoon of salt
4 (6-oz.) grouper fillets (any thick, white fish will do as well. Mahi-mahi also works wonders. We will be dealing with sauce and bread here, so you don't want your fish to fall apart!
2 tablespoons of oil (canola, preferably)
For Remoulade:
¼ cup of mayo
2 tablespoons of pickle relish
1 ½ tablespoons of ketchup
And of course to make a sandwich: your fave rolls, lettuce, tomato and any other veggie goodness you might want to add!
How to Make It
Combine paprika, pepper, and salt in a small bowl. Rub spice mixture evenly over fillets. (Once again, no fear, coat it in spice deliciousness. Your "blackened" look will come out of these spices searing. So, as soon as you see that light crust forming, you know you are doing the right thing!)
Heat oil in a large nonstick skillet over medium-high. Add fillets to pan; cook 3 to 4 minutes on each side.
Combine mayonnaise, relish, mustard, and ketchup in a bowl. (You'll know how much to make, be it just a brush or a messy spoonful!)
Cut your rolls, toast them up, because warm is the way to go!
Spread your remoulade on both sides of the rolls and park that blackened fish on top of a bed of lettuce and tomato. Yum!
