Groper Sandwich Recipe

Prep fish

Pat the grouper fillets dry with paper towels. Brush both sides lightly with olive oil and lemon juice. Season evenly with salt and black pepper. For blackened fish: sprinkle cajun seasoning on both sides and press gently so it adheres. For grilled fish: leave cajun seasoning off or lightly season.

Cook - Blackened

Heat a heavy cast-iron skillet over medium-high to high heat until very hot (about 3–5 minutes). Add 1 tsp olive oil to the pan. Place seasoned fillets in the pan and sear without moving for 2–3 minutes until a dark crust forms. Flip and cook an additional 2–3 minutes, or until fish reaches 145°F (opaque and flakes easily). Remove and rest 1–2 minutes.

Cook - Grilled

Preheat a gas or charcoal grill to medium-high (about 400°F). Oil the grill grates or brush fillets with additional oil to prevent sticking. Grill fillets skinless-side down for 3–4 minutes, flip carefully, and grill 2–4 more minutes until cooked through and flaky (145°F internal). Brush with butter immediately after removing, if desired.

Rest

Let the cooked fillets rest on a plate for 1–2 minutes to redistribute juices. Cover loosely with foil if needed.

Combine mayonnaise, dill pickle relish, minced shallot, chopped capers, lemon juice, dijon mustard and chopped parsley in a small bowl.

Mix thoroughly until smooth. Taste and adjust seasoning with salt and black pepper. Refrigerate at least 15 minutes to allow flavors to meld. Keeps covered in refrigerator for up to 3 days.

Toast buns: Spread softened butter on cut sides of the rolls or brioche buns. In a skillet over medium heat or on the grill, toast buttered sides until golden brown, about 1–2 minutes.

Build sandwich: Spread about 2–3 tbs of Doc's tartar sauce on the bottom half of each toasted bun. Place 1 lettuce leaf, followed by one grouper fillet per sandwich. Top each fillet with 2–3 tomato slices and optional red onion slices. Add another light drizzle (about 1 tbs) of tartar sauce on the top bun if desired.

Serve: Close the sandwich, serve immediately with lemon wedges on the side. Squeeze lemon over the fish just before eating if desired.