Blackened Grouper Sandwich with Creole Tartar Sauce
This Blackened Grouper Sandwich with Creole Tartar Sauce brings Southern coastal flavor to your table. Flaky, spice-crusted grouper is tucked into toasted buns with fresh toppings and tangy homemade tartar sauce—easy to make, fast to cook, and absolutely delicious.
Equipment
- Grill, Griddle, or Stovetop
- Skillet optional
- Fish Spatula
- instant read thermometer
- Prep bowls & measuring cups
Ingredients
- 1-2 lbs. grouper filets thawed
- Lettuce for topping
- Tomatoes for topping
- Oil as needed
- Buns as needed
- Creole Tartar Sauce see the link below
- 1 ½ teaspoon creole seasoning plus more to taste
Instructions
For the Creole Tartar Sauce:
- Prepare the sauce per listed instructions. After that, pour it into a mason jar and use it immediately, or store it in the refrigerator for up to 5 days. Enjoy!
For the Grouper Sandwiches:
- Preheat a grill to 400 degrees (or medium high heat). Meanwhile, take out your grouper filets and pat dry with a paper towel. Next, spray them with oil spray (or slather with oil (whichever you prefer) and season liberally with creole seasoning.
- Once the grill has preheated, add the grouper and cook for about 10 minutes or until the internal temperature registers 135 degrees, flipping halfway through. Before turning off the griddle, Add the buns to lightly toast cut side down, then remove them as well.
To Finish:
- Slather the bun with the prepared sauce, then add lettuce, tomatoes, and a blackened grouper filet. Top with more creole tartar sauce if desired, add the top bun, then serve and enjoy!
Notes
- Creole Seasoning Tip: Blackening the fish requires high heat—don’t be afraid of a darker crust.
- Grill vs. Skillet: A hot cast iron skillet indoors works just as well as a grill for blackening.