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Your favorite summer vacation sandwich from the Gulf of Mexico has come to life in your very own kitchen with this delicious Blackened Grouper Sandwich Recipe.
The deeply savory blackening seasoning, the sweet, flaky, perfect fish, the squishy soft and buttery bun halves, the homemade tartar sauce. It's all so deliciously nostalgic.
Pair it with Salmon Patty Sauce and Napa Cabbage Slaw and you will be transported straight to the Gulf. Just you, some banana boat tanning oil, an old Pineapple Willy's travel mug, and 50,000 of your closest friends and family.
What you need to make this recipe:
Blackened seasoning (recipe below) - use my recipe, or grab a store-bought shaker out of your spice cabinet. Do test the seasoning by tasting a pinch of it to see if you need to add salt to the fish.
Butter - it's the secret to a great blackened fish! The milk solids in the butter help create the blackened texture and flavor. Substitute a neutral oil or a light olive oil.
Grouper fillets - grab 4 fresh (or frozen and thawed) grouper fillets - about 5-6 ounces each. Dry them well and you'll be ready to go! Substitute sea bass, mahi mahi, red snapper, cod, hake, haddock, tilapia or catfish.
All The Toppings (not pictured) - fresh sliced tomatoes, leaf lettuce, sliced red onion and dill pickles are essential! And my creamy lemon dill Salmon Patty Sauce is the perfect tasty addition to this ultra-savory sandwich.
Step by step instructions:
1. Mix seasoning
Begin by making the blackened seasoning. Combine all of the dry spices in a small bowl and mix well.
2. Prep grouper
Next, thoroughly dry fish fillets with paper towels. Melt butter in a small bowl in the microwave. Use a pastry brush to cover one side of fillets in butter, then sprinkle generously with the blackening seasoning. Preheat your cast iron skillet over medium-high heat.
3. Cook fish
Place fish fillets in the hot pan (seasoned side down) and cook, undisturbed, for about 3 minutes to build a golden brown crust. Before flipping, brush the top of the grouper with butter and sprinkle with remaining seasoning.
Flip the grouper fillets gently. Cook for 3-4 minutes on the second side, or until the fillets are cooked through. (The thickness of your fillets dictates cook time, so monitor for when the fish flakes easily).
Transfer fillets from the pan to a platter.
4. Build sandwich
Lightly grill or toast the brioche buns. Place buns on a tray and add a spoonful of Salmon Patty Sauce to the cut sides of each bun. Place blackened grouper fillets on the bottom half of each bun. Top with more sauce.
5. Serve and enjoy
Place lettuce on opposite side of the brioche bun, followed by slices of tomato, red onion and pickles, if using. Serve with additional lemon wedges, more Salmon Patty Sauce and Napa Cabbage Slaw.
Looking for more fish sandwich recipes?
- Garlic Tuna Steak Sandwich (How to Grill Tuna Well Done)
- Pan Bagnat (Canned Mackerel Recipe)
FAQ's and Serving Suggestions:
Can I use frozen fish fillets?
Absolutely. Just thaw overnight in the refrigerator, preferably on a wire rack over a baking sheet. Sprinkle with a teaspoon of salt and let the excess moisture fall into the pan below overnight. If you're short on time, thaw in a large bowl of cold water, then dry well in paper towels before seasoning.
What if I can't find grouper?
Well, you're in luck. Because this seasoning and cooking method works well on almost any fish. To stay true to the flaky white fish texture of grouper, I would recommend substituting sea bass, mahi mahi or red snapper fillets. While not an official qualified substitute for grouper, I've also used this seasoning to make a blackened tilapia sandwich and I was very pleased with the results. Hake, haddock and catfish are other good white fish options.
What is the internal temperature of grouper?
Most fish that is cooked through registers 145°F on an instant-read thermometer.
How to store this sandwich?
To store leftover fish, wrap tightly in plastic wrap or store in an airtight container up to 3 days.
What to serve with Blackened Grouper Sandwiches?
Napa Cabbage Slaw, Baked Parmesan Truffle Fries, Seafood Stuffed Potatoes or Cucumber Gazpacho Salad.
Pan-Seared Blackened Grouper Sandwiches
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- Author: Christina Jolam
- Total Time: 20 minutes
- Yield: 4 1x
Description
Savory and little spicy, this blackened grouper sandwich tastes like summertime at the beach. Now available year-round in your very own kitchen!
Ingredients
Scale
4 6-ounce grouper fillets (about 1 ½ inches thick)
2 tablespoons blackening seasoning (recipe below, or use store-bought)
3 tablespoons butter
4 brioche sandwich buns
Leaf lettuce, sliced tomato, red onion, pickle, for serving
Lemon wedges, for serving
Salmon Patty Sauce, for serving
Blackening Seasoning Ingredients
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dehydrated onion
2 ½ teaspoons sea salt
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon cayenne pepper
½ teaspoon sugar
Instructions
- First, make the blackening seasoning by combining all spices in a small bowl. Mix well.
- Next, thoroughly dry fish fillets with paper towels. Melt butter in a small bowl in the microwave. Use a pastry brush to cover one side of fillets in butter, then sprinkle generously with the blackening seasoning. Preheat your cast iron skillet over medium-high heat. Place fish fillets in the hot pan (seasoned side down) and cook, undisturbed, for about 3 minutes to build a golden brown crust. Before flipping, brush the top of the grouper with butter and sprinkle with remaining seasoning. Flip the fresh grouper fillets gently. Cook for 3-4 minutes on the second side, or until the fillets are cooked through. (The thickness of your fillets dictates cook time, so monitor for when the fish flakes easily).
- Transfer fillets from the pan to a platter. Build the blackened grouper sandwich.
- Lightly grill or toast the brioche buns. Place buns on a tray and add a spoonful of Salmon Patty Sauce to the cut sides of each bun. Place blackened grouper fillets on the bottom half of each bun. Top with more sauce. Place lettuce on top of fish, followed by slices of tomato, red onion and pickles, if using.
- Serve with additional lemon wedges, more Salmon Patty Sauce and Napa Cabbage Slaw.
Notes
Substitute your favorite white fish for grouper. Some great options include red snapper, mahi mahi, sea bass, tilapia, hake, cod or catfish.
- Prep Time: 10
- Cook Time: 10
- Category: Sandwiches
- Method: stovetop
- Cuisine: American
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About Christina Jolam
Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.
Reader Interactions
Comments
KCinNH
Brought me back to Naples, Fla., where I had my first.
My twist on it... pickled red onions, hold the dill slices, tarter is good, remoulade turns it up a bit. Plain ole cabbage and carrot slaw, and some beer battered fries.
Mmm. Thx for sharing.Reply
Christina Jolam
Sounds pretty magical! I'm going to need to hear more about those beer battered fries, too...what a dream 🙂 Thanks for sharing your memory! I love when recipes leave us feeling nostalgic in the best way...
Reply
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