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Blackened Grouper Sandwiches with Rémoulade

Photo: Hector Manuel Sanchez

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.


  • 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

Nutrition Information

  • calories 435
  • fat 15.3 g
  • satfat 1.4 g
  • monofat 7.8 g
  • polyfat 5.2 g
  • protein 38 g
  • carbohydrate 36 g
  • fiber 5 g
  • cholesterol 63 mg
  • iron 3 mg
  • sodium 751 mg
  • calcium 115 mg
  • sugars 8 g
  • Est. Added Sugars 2 g

How to Make It

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

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

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

  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.