Blackened Grouper Sandwiches with Mango Slaw

Blackened Grouper Sandwiches with Mango Slaw

A fish sandwich is a must come summertime, but the hero of this dish just might be the crunchy, tangy slaw—it’s the perfect complement to the spicy grouper.

Blackened Grouper Sandwiches with Mango Slaw
  • ½ cup mayonnaise
  • 1 tablespoon minced green onion
  • 2 teaspoons sweet pickle relish
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Creole seasoning
  • 2 tablespoons unsalted butter
  • 3 tablespoons blackened seasoning*
  • 4 (6-ounce) skinless grouper fillets
  • 4 hoagie rolls, halved lengthwise and toasted
  • Fresh spinach and Mango Slaw (recipe follows), to serve
Mango Slaw
  • ¼ cup fresh lemon juice
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon poppy seeds
  • 1 mango, peeled, seeded, and cut into matchsticks
  • 1 small jicama, peeled and cut into matchsticks
  • 1 cup quartered cherry tomatoes
  • ½ cup matchstick carrots
  • ½ cup sliced green onion
  • 1 small jalapeño, seeded and minced
  1. In a small bowl, whisk together mayonnaise, green onion, relish, lemon juice, hot sauce, and Creole seasoning; cover and refrigerate.
  2. In a 12-inch cast-iron skillet, melt butter over medium-high heat. Sprinkle blackened seasoning all over fish. Cook fish until browned and fillets flake easily with a fork, 2 to 3 minutes per side.
  3. Spread mayonnaise mixture onto cut sides of rolls; top with spinach, fish, and Mango Slaw. Serve immediately with remaining slaw.
Mango Slaw
  1. In a large bowl, whisk together lemon juice, canola oil, salt, sugar, and poppy seeds until well combined; stir in mango, jicama, tomato, carrot, green onion, and jalapeño until well combined. Cover and refrigerate up to 1 hour before serving.
*We used Zatarain’s Blackened Seasoning.



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