Florida Fish Sandwich
For the sandwiches:
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
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
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.