Florida Fish Sandwich

Florida Fish Sandwich (WPLG, INC.)

Florida Fish Sandwich

For the sandwiches:

brioche buns

5-to-6-ounce grouper filet, one for each sandwich

your favorite blackening or jerk seasoning

salt, to taste

neutral oil for cooking the fish

Lemon aioli:

1 cup mayonnaise

juice from 1 lemon

small pinch cayenne pepper

heavy pinch garlic powder

heavy pinch onion powder

Green cabbage slaw:

2 cups green cabbage, shredded

1 tablespoon olive oil

1 tablespoon freshly-squeezed lime juice

¼ cup cilantro leaves, chopped

4 scallions, ends trimmed, sliced thin on a bias

salt and pepper, to taste

For topping:

1 large red tomato, thinly sliced

green leaf lettuce leaves, washed and patted dry

You can either leave the filet as is or butterfly for quicker cooking!

season you fish well with blackening seasoning and a little salt (if your seasoning mix doesn’t include it) Set aside while you mix the aioli and cabbage slaw.

Make the aioli: mix together the mayonnaise, lemon juice and spices. Season to taste.

Make the green cabbage slaw: toss together the cabbage, oil, lime juice, cilantro leaves and scallions. Season to taste with salt and pepper.

Cook the fish: Grill your fish until cooked through or sear using a sauté pan or grill pan. If using a pan, lightly oil the pan and cook for 2-3 minutes on each side, until cooked through. Toast the bun in the pan if desired!

Build the sandwich:

Spread aioli on both cut sides of the bread. Top the bottom bun with some cabbage slaw and a filet of grouper. Top the fish with sliced tomatoes, lettuce and the top bun.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.