Blackened Grouper Sandwich

A delightful blackened grouper sandwich served on toasted Hawaiian buns with a homemade cabbage slaw and tartar sauce.

Original recipe source

Cook time: 45 minutes

Servings: 1

Ingredients

• 0.5 head cabbage thinly sliced
• 0.5 cup mayonnaise
• 0.25 cup dill pickles homemade, chopped
• 2 tablespoons dill chopped
• 2 tablespoons parsley chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon sugar
• 0 salt to taste
• 1 cup tartar sauce
• 4 buns Hawaiian buns
• 0.25 cup mayonnaise for toasting
• 1 pound grouper cut into sandwich-sized fillets
• 0.25 cup butter melted
• 0.5 cup blackened seasoning
• 0.25 cup pickled jalapeños
• 0.25 cup pickled onions
• 0.25 cup tartar sauce
• 1 cup cabbage slaw
• 4 buns Hawaiian buns
• 1 tsp Hot sauce

Instructions

1. In a mixing bowl, combine thinly sliced cabbage and set aside.
2. In a small bowl, combine homemade mayonnaise, homemade dill pickles, chopped dill, chopped parsley, lemon juice, a pinch of sugar, and salt to taste. Mix well to create the tartar sauce.
3. Add the tartar sauce to the thinly sliced cabbage and mix well to create the slaw. Set aside.
4. Slice the Hawaiian buns in half and spread a thin layer of mayonnaise on the cut sides. Toast the buns in a skillet over medium heat until golden brown. Set aside.
5. Cut the grouper into sandwich-sized fillets. Generously coat each fillet in melted unsalted butter, then cover with blackened seasoning. Cook the fillets in a skillet over medium to medium-high heat until the internal temperature reaches 135°F (57°C).
6. Assemble the sandwich: Place a generous amount of slaw on the bottom half of each toasted bun. Add a fillet of blackened grouper, top with pickled jalapeños and onions, a dollop of tartar sauce, and then place the top half of the bun on top.