Unusual recipes

Blackened Grouper Sandwiches with Rémoulade

Blackened Grouper Sandwiches with Rémoulade


Photo: Hector Manuel Sanchez

Yield

Serves 4 (serving size: 1 sandwich)

Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won't fall apart after cooking. “Blackened” shouldn’t be confused with “burnt;” it usually refers to a generous seasoning of hearty spices like paprika and black pepper and a strong sear so that a light crust is formed. It’s ideal in sandwiches with a crusty bread and kicky rémoulade to compete with. Rémoulade is truly the condiment of your dreams—creamy, sweet, and tangy, it’ll be your go-to for dipping chicken tenders or spreading on sandwiches. Grainy mustard will be less pungent than regular Dijon and add great texture from the seeds.

Ingredients

  • 1 teaspoon paprika
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 4 (6-oz.) grouper fillets
  • 2 tablespoons canola oil
  • 1/4 cup canola mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 tablespoon grainy mustard
  • 1 tablespoon unsalted ketchup
  • 4 (2-oz.) whole-wheat hoagie rolls, split
  • 4 romaine lettuce leaves
  • 8 plum tomato slices

Nutritional Information

  • Calories 435
  • Fat 15.3g
  • Satfat 1.4g
  • Monofat 7.8g
  • Polyfat 5.2g
  • Protein 38g
  • Carbohydrate 36g
  • Fiber 5g
  • Cholesterol 63mg
  • Iron 3mg
  • Sodium 751mg
  • Calcium 115mg
  • Sugars 8g
  • Est. added sugars 2g

How to Make It

Step 1

Preheat broiler to high with oven rack 8 inches from the heat.

Step 2

Combine paprika, pepper, and salt in a small bowl. Rub spice mixture evenly over fillets.

Step 3

Heat oil in a large nonstick skillet over medium-high. Add fillets to pan; cook 3 to 4 minutes on each side.

Step 4

Combine mayonnaise, relish, mustard, and ketchup in a bowl. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Spread mayonnaise mixture over cut sides of rolls. Top bottom halves of rolls with lettuce, tomato, fillets, and top halves of rolls.


Watch the video: Tilapia Po Boy with Remoulade