Fish Sandwich Recipe

Prep and choose cooking method

Pat fish dry with paper towels. If using mahi-mahi for grilled/blackened option, portion into 4 portions (about 4 oz each). Season both sides with 1 tsp kosher salt, 1 tsp black pepper, and 2 tsp blackening seasoning; rub 2 tbs olive oil over fillets to help the seasoning adhere. If using grouper to fry, cut into sandwich-sized portions, season with salt and pepper, then lightly dredge in a mixture of 1 cup all-purpose flour and 1/4 cup cornstarch; shake off excess.

Grill / Blacken mahi-mahi

Preheat a cast-iron skillet or grill to medium-high (about 425°F / 218°C). For blackening, heat skillet until very hot and add 1 tbs oil. Place seasoned mahi on the hot surface and cook 3–4 minutes without moving until a dark crust forms. Flip and cook another 3–4 minutes until fish flakes and registers 140–145°F (60–63°C). Remove and rest 2–3 minutes.

Fry grouper (if chosen)

Heat vegetable oil in a heavy skillet or fryer to 350°F (175°C). Fry dredged grouper portions in batches 3–4 minutes per side until golden brown and cooked through (internal temperature 140–145°F). Drain on paper towels and keep warm in a low oven (200°F / 95°C) while finishing other components.

Drain roasted red peppers and roughly chop. In a bowl or small food processor combine 3 oz chopped roasted red peppers, 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbs lemon juice, 1 tsp chopped capers, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Pulse or whisk until mostly smooth but with a little texture. Taste and adjust salt, lemon, or hot sauce. Chill while preparing fish so flavors meld.

In a small bowl combine 1/2 cup mayonnaise, 2 tsp dill pickle relish, 1 tsp chopped capers, 1 tsp lemon juice and 1 tsp chopped fresh parsley. Season with 1/8 tsp salt and 1/8 tsp black pepper. Stir until combined and refrigerate until ready to serve.

Slice tomato into 1/4-inch rounds, season lightly with 1/4 tsp salt and set aside. Split buns and spread softened butter on cut sides. Toast buns in a skillet or under broiler until golden, about 1–2 minutes.

To assemble each sandwich: spread about 1–2 tbs roasted red pepper remoulade on the bottom bun. Add a lettuce leaf, a piece of cooked fish (blackened mahi or fried grouper). Spoon about 1 tbs tartar sauce over the fish (or serve on the side). Top with tomato slices and 2 pickle slices. Close with top bun brushed with a little remoulade or butter if desired.

Serve immediately with lemon wedges and extra remoulade/tartar on the side. Optionally sprinkle an extra 1/2 tsp blackening seasoning over the fish before serving for more heat.