This Grilled Grouper Sandwich recipe is a cinch to make, but to do it right takes a few steps. Toasted brioche adds an eggy richness to this sandwich. For a spread, use a simple Creole rémoulade with some Louisiana Grills Blackened Cajun Rub. Grilled and then finished on the griddle, this sandwich will take you straight to Louisiana.
Grilled Grouper Sandwich
Louisiana Grills Kitchen
Wood Pellet Recommendation
- ¼ Cup Freshly Squeezed Lemon Juice
- 1 Tbsp Dijon Mustard
- 1 Tsp Sugar
- 1 Tsp Freshly Ground Black Pepper
- ½ Cup Extra Virgin Olive Oil
- 3 Cups Quality Mayonnaise
½ Cup Creole Mustard or Coarse-Grain Brown Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Hot Sauce
- 1 Tsp Louisiana Grills Blackened Cajun Rub
- 1 Tsp Paprika
- 1 Tbsp Freshly Squeezed Lemon Juice
- 1 Tbsp Prepared Horseradish
- 1 Tbsp Ketchup, Plus More If Needed
- 1 Tbsp Finely Minced Garlic
- 2 Tbsp Chopped Capers
- 2 Tbsp Sweet Pickle Relish
- 2 Tbsp Finely Diced Celery
- 2 Tbsp Finely Chopped Flat-Leaf Parsley
- 1 Tbsp Finely Diced Green Onion Tops
- Kosher Salt and Freshly Ground Black Pepper
- 2 Large Red Onions, Peeled And Sliced Thin
- White Distilled Vinegar
- 1 Tbsp Cane Sugar
4 (6-Ounce) Grouper Fillets, Such as Yellow Edge Grouper
2 Tbsp Louisiana Grills Blackened Cajun Rub
- 4 Brioche Buns
4 Lettuce Leaves – Romaine or Red Leaf
- 3-4 Lemons, Sliced
Louisiana Grills 1200 Griddle Insert
Pickled Red Onions – Make a day ahead of time
Grilled Grouper and Assembly
In a mixing bowl, add the lemon juice, mustard, sugar, and black pepper. While whisking, slowly drizzle in the olive oil until an emulsion forms.
In a large mixing bowl, add the mayonnaise. Whisk in the mustard, Worcestershire, hot sauce, Louisiana Grills Blackened Cajun Rub, paprika, lemon juice, and horseradish. Add the ketchup and whisk together. Add more ketchup if needed to achieve a pinkish color.
- Add the garlic, capers, relish, celery, parsley, and green onion. Stir to combine and add salt and pepper to taste. Cover and refrigerate.
In a container with a lid, add the sliced onion, vinegar, sugar, and stir to combine. Cover and refrigerate overnight.
Preheat your Louisiana Grills to 325°F, and place your Louisiana Grills griddle on the left side of the grill, over the burn pot area
Inspect the fillets and remove any pin bones. Brush the fillets with the lemon vinaigrette and sprinkle liberally with Louisiana Grills Blackened Cajun Rub.
Place the lemon slices directly on the grill, and then place the pieces of grouper directly onto the lemon – This way the fish will not stick to the grill.
Allow to cook with lid closed for 40 minutes.
After 30 minutes, toast the brioche buns lightly on the griddle and set aside. Spray your griddle top with oil or add melted butter and carefully transfer the grouper fillets to the griddle. Cook each side for 3-5 minutes until golden brown.
Move the toasted buns to a serving plate and spoon the rémoulade sauce on the buns. Add a lettuce leaf and top with a portion of the pickled red onions. Add the grilled grouper fillet and close with the top of the bun.
Serve and enjoy
Cook time can vary a bit based on the heat of the griddle top and the thickness of your fillets. Always cook fish to an internal temp of 140°F. You can substitute Mahi Mahi or red snapper as well.