Blackened Grouper Sandwich with Creole Tartar Sauce
Ingredients
Main Ingredients
grouper filets (thawed)
680 g
Creole seasoning
30 g
avocado oil
15 ml
brioche buns
4 piece
lettuce
100 g
tomatoes
150 g
Creole tartar sauce
120 ml
lemon
1 piece
Instructions
Prepare the Creole tartar sauce
Prepare Creole tartar sauce in advance. Let it chill in the refrigerator while you cook the fish.
Prep the grouper
Preheat grill griddle to medium-high heat (around 200°C). Pat the grouper filets dry and coat with oil. Season generously with Creole seasoning.
Cook the fish
Place the seasoned fish directly on the griddle. Cook for about 5 minutes per side, or until the internal temperature reaches at least 57°C and the exterior develops a dark, flavorful crust.
Toast the buns
Cut the buns in half if needed. Spray or brush with oil. Toast cut-side down on the griddle until golden brown.
Build the sandwich
Spread Creole tartar sauce generously on the bottom bun. Add lettuce, tomato, and blackened grouper filet. Top with more sauce or lemon if desired. Place top bun and serve.
Storage
Store cooked grouper in airtight container. Do not store assembled sandwiches. Tartar sauce keeps 5-7 days.
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