MIAMI Grilled Grouper Sandwich

NFL AFC CITIES RECIPE #2

MIAMI

GRILLED GROUPER SANDWICH

 

This is shaping up to be one of the worst hurricane seasons of all time so Miami may be the last place you want to visit right now.  So, let’s bring a little bit of one of America’s most fun cities to party down right into your home.  Miami has many culinary options from which to choose especially Cuban inspired dishes but for this entry I have decided to explore one of the more popular items in the city of recent times, the grouper sandwich.  I am not a great lover of fried seafood therefore we use a grill pan for this recipe.  If you don’t have a grill pan using a frying pan but remember to grease it first preferably with butter.

Grouper has a wonderful taste and there’s no better place to get it than in sunny south Florida.  It can be hard to come by in other parts of the country so if you can’t find it I recommend substituting red snapper.  If you want a cheaper option there’s always cod or hake or even tilapia or catfish.  Any white, flaky fish will suffice if you cannot locate or want to pay grouper prices.

I love the taste of white fish with blackening spices.  If you can’t find them online or at your favorite spice shop I have included the recipe for making your own blackening spice blend.  I also like the chipotle aioli spread with the blackened fish.  Lettuce, tomato, and onion complete the sandwich but you can use any combination you like that you prefer.  C’mon admit it just like me you always laughed at the kids who ordered the Filet O Fish at McDonald’s when you were young.  This recipe competes with many burgers and a heck of a lot less calories.  Check those waistlines – who’s laughing now?

 

THE RECIPE (This serves two)

 

INGREDIENTS:

2 Kaiser Rolls or your favorite sandwich bread roll, hero, hoagie, etc.

2 Grouper filets about 5 oz. each or cut a 10 oz. filet in half to fit the Rolls

1 TSP Olive Oil

Salt to taste

Ground Black Pepper to taste

2 TBSP Mayonnaise

¼ TSP Ground Chipotle Pepper

½ TSP Extra Virgin Olive Oil

1 TBSP Blackening Seasoning (*See recipe below if you can’t find)

1 Lemon

Sliced Tomato (Optional)

Sliced Red Onion (Optional)

A few Romaine or Iceberg Lettuce Leaves (Optional)

 

 

COOKING INSTRUCTIONS:

  1. Slice the Rolls in half
  2. Rub the Grouper filets with the Olive Oil and then season on both sides with Salt and Pepper
  3. Make the Aioli: Combine the Mayonnaise, Ground Chipotle, and the EVOO in a small bowl and mix well.
  4. Grease a grill pan with cooking spray or rub a little cooking oil on the grooves. Heat on high for a few minutes then lower the heat to medium high.
  5. While the pan gets hot sprinkle half the Blackening Seasoning on top of each filet.
  6. Grill on the seasoned side about 5 to 6 minutes depending on the thickness and sprinkle the remaining Blackening Seasoning on the other side of the filets
  7. Flip the filets over and grill the other side for about another 5 minutes
  8. Turn off the heat and slice the Lemon in half. Using one half of the Lemon and a sieve or cheesecloth squeeze the juice over the filets.
  9. On the bottom half of the Roll place one filet on each half
  10. On the top halves of the Rolls spread the Aioli. Top each filet with Lettuce, Tomato, and/or Onion if desired then with the top half of the Roll.
  11. Cut the other Lemon half in half again and serve as a garnish

Serve with French Fries, Cole Slaw, or any other accompaniments you normally enjoy with a burger or sandwich

 

*BLACKENING SEASONING:

1 TBSP Paprika

1 TSP Salt

½ TSP Ground Black Pepper

1/8 TSP Cayenne Powder

½ TBSP Garlic Powder

½ TBSP Onion Powder

1 TSP Ground Thyme

½ TSP Dried Oregano

½ TSP Dried Sweet Basil

Combine all ingredients in a small bowl and mix together thoroughly

 

WINE PAIRING:  This being a Miami specialty where it’s always warm I’m going to recommend a BEER to go with this meal.  But make it a special one brewed with a little fruit or add a little citrus to enhance the flavor.  If you only drink wine then I would recommend a dry, light white that likes spice such as a Sauvignon or Fume Blanc or a Chablis.

Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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