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
- 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
- In a small bowl, whisk together mayonnaise, green onion, relish, lemon juice, hot sauce, and Creole seasoning; cover and refrigerate.
- 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.
- Spread mayonnaise mixture onto cut sides of rolls; top with spinach, fish, and Mango Slaw. Serve immediately with remaining slaw.
- 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.