4 (6-ounce) Florida grouper fillets
2 tablespoons blackened seasoning (your favorite)
4 bread rolls, toasted
1 cup Florida romaine, shredded
1 large Florida tomato, sliced
1 lemon, juiced
Oil for cooking
Preheat a large sauté pan (or cast-iron skillet) over medium-high heat. Generously season fish with blackened seasoning on both sides. Add oil to pan and sauté fillets 2-3 minutes per side or until cooked through. Squeeze the juice of the lemon over the cooked grouper fillets and remove them from the heat.
To assemble sandwich, spread an even amount of the remoulade on each side of the inside of each bun. Add an even amount of lettuce and tomato to the bottom of each bun. Add a blackened grouper fillet to each of the lettuce and tomato dressed buns. Add another dollop of remoulade sauce if desired and top with sandwich with the top of the bun. Serve sandwich warm with extra remoulade on the side.
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