Blackened Grouper Sandwich
with Cucumber Caprese Salad
Ingredients
2 (6 oz.) Grouper Fillets
2 Leaves Romaine Lettuce
1 5x6 Tomato
1/4 Lime
2 T. Fresh Basil
1/2 Kirby Cucumber
3 Cloves Garlic
2 Ciabatta Rolls
2 oz. Fresh Mozzarella Pearls
1 T. Blackened Seasoning
1/2 T. Balsamic Vinegar
Spicy Mayo:
1/4 C. Mayonnaise
1/2 t. Sriracha
Tools: Salad Bowl • Medium Pan
Instructions
Prepare Your Ingredients
Heat your oven or toaster oven to 350° F.
Wash and dry your fresh produce.
Thinly slice the basil to make about 2 Tbsp.
Cut a few slices of tomato for your sandwich, and medium dice the rest.
Peel and medium dice the cucumber (½ if large).
Small dice the mozzarella into bite-sized pieces if needed.
Place the diced veggies, mozzarella, and basil in a salad bowl.
Mince 3 cloves garlic.
Pat the fish dry and season on both sides with the blackened seasoning.
Toast the Buns
Brush the insides of your buns with about 1/2 Tbsp. olive oil for each roll.
Place buns in the oven until toasted; 8-10 minutes.
Make the Sriracha Aioli
Add ½ the garlic and the juice of ¼ lime to the spicy mayo and mix to combine.
Cook the Fish
Heat 1 Tbsp. olive oil in a medium pan over medium-high heat.
Cook the fish 3-4 minutes per side or until cooked through and meat flakes away when probed with a fork.
If the pan dries out, add more oil.
Make the Dressing
Add remaining garlic, ½ Tbsp. olive oil, and the balsamic vinegar to the bowl with the veggies. Mix and season with salt and pepper to taste.
Plating
Spread the sriracha aioli on both sides of your buns.
Place a fish fillet on the bottom half of each bun and top with lettuce and tomato.
Serve the salad on the side. Enjoy!
