4 (6-ounce) Florida grouper fillets
2 tablespoons blackened seasoning (your favorite)
4 bread rolls, toasted
1 cup Florida romaine lettuce, 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 for 2 to 3 minutes per side or until cooked through. Squeeze lemon juice over the cooked grouper fillets and remove them from the heat.
To assemble the sandwiches, spread an even amount of the remoulade on the inside of each bun. Add an even amount of romaine lettuce and tomato to the bottom of each bun. Add a blackened grouper fillet to each of the dressed buns. Add another dollop of remoulade sauce if desired and top with the top of the bun. Serve sandwich warm with extra remoulade on the side.
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