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.
How to Make It
Preheat broiler to high with oven rack 8 inches from the heat.
Combine paprika, pepper, and salt in a small bowl. Rub spice mixture evenly over fillets.
Heat oil in a large nonstick skillet over medium-high. Add fillets to pan; cook 3 to 4 minutes on each side.
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.