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
Est. added sugars 2g
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.