Grouper Sandwich Recipe

In a medium bowl, combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard, minced shallot, chopped parsley, and hot sauce (if using). Stir until smooth.

Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt, or hot sauce to preference. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Pat the grouper fillets dry with paper towels. Trim any thin edges so fillets are roughly uniform thickness (about 3/4 to 1 inch). This ensures even cooking.

Season both sides of each fillet evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. For blackened style, sprinkle 1/2 tsp cayenne evenly across fillets in addition to the other seasonings.

If frying (Crispy)

Set up a dredging station: whisk eggs with 2 Tbs milk in a shallow bowl. In another bowl, combine 1 cup all-purpose flour and 1/4 cup cornstarch with a pinch of the seasoning mix (about 1/4 tsp salt, 1/8 tsp pepper, 1/4 tsp paprika). Dip each seasoned fillet into egg wash, let excess drip, then coat thoroughly in the flour mixture, pressing to adhere.

If grilling

Brush both sides of fillets lightly with 2 Tbs olive oil. This prevents sticking and helps form a light crust.

If blackening (pan)

Have 2 Tbs unsalted butter ready to melt in a heavy skillet (cast iron preferred) over medium-high heat. No additional coating needed beyond the seasoning.

Frying method

Heat about 1 cup neutral oil in a 10–12 inch skillet over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in 15–20 seconds. Carefully add fillets gently (do not overcrowd) and fry 3–4 minutes per side, until golden brown and internal temperature reaches 140–145°F and fish flakes easily. Transfer to a wire rack over a sheet pan lined with paper towels to drain. Keep warm in a low oven (200°F) if needed.

Grilling method

Preheat grill or grill pan to medium-high (about 400°F). Oil the grates or grill pan. Place fillets skin-side down (if skin-on) and grill 3–5 minutes per side depending on thickness, turning once, until grill marks form and internal temperature is 140–145°F. Remove and rest 2 minutes.

Blackened pan method

Heat cast iron skillet over medium-high until very hot. Add 2 Tbs unsalted butter; when it foams and turns slightly brown, add seasoned fillets. Sear without moving 2–3 minutes until a dark crust forms, flip and cook another 2–3 minutes until internal temperature is 140–145°F. Remove and rest 2 minutes.

While fish is finishing, halve brioche buns and spread about 3/4 tsp softened butter on cut sides. Toast cut side down in a skillet over medium heat or on the grill until golden and lightly crisp, about 1–2 minutes.

To assemble each sandwich: spread 1.5–2 Tbs of Doc's tartar sauce on the bottom bun. Place 1 piece of cooked grouper on the sauce. Top with 1–2 leaves of green leaf lettuce, 2–3 tomato slices, and some thin red onion rings. Spread a thin layer (optional) of tartar sauce on the top bun, then close sandwich.

Serve immediately with a lemon wedge alongside. Offer extra tartar sauce on the side.