This southern-style fish sandwich recipe is adapted from Serial Griller by Matt Moore. It's a great way to practice grilling fish fillets, and the results make a great weeknight or weekend meal. Just add a side of potato salad or chips.
Course Main Course
Keyword fish sandwiches
Prep Time 15minutes
Cook Time 8minutes
Author Lynne Curry
1 1/2tablespoonskosher salt
2teaspoonsfreshly ground black pepper
1tablespoonsweet or hot paprika
1 1/2teaspoonsonion powder
45-ounce skin off or skin on firm-fleshed fish fillets, such mahi, salmon, swordfish or halibut
4tablespoonsmayonnaise, plus additional for serving
4potato or sesame seed buns
2tablespoonsunsalted butter, softened
4Little Gem lettuce leaves
1mediumtomato, thinly sliced
For the blackening seasoning:
Combine the salt, pepper, paprika, thyme and oregano in a small bowl until well blended. This recipe makes about 1/4 cup to be used to taste for preparing the fish sandwiches. Store any unused portion of this seasoning mixture in an airtight container for up to 6 months.
For the fish sandwiches:
Preheat your gas grill or light a medium-hot charcoal fire (400-450 degrees F). When ignited and heated, put the grill cover on for about 15 minutes with the cooking grate. Remove the cover and scrape the grate thoroughly clean.
Meanwhile, use a pastry brush to "paint" the fish fillets with a coat of mayonnaise. Sprinkle the blackening seasoning on generously. (This step can be done several hours in advance; keep the fish refrigerated.)
Arrange the fish fillets on the grill, close the lid and grill for 5 minutes. Check for doneness using an instant read thermometer or flake the center of the fish with a fork. Use a spatula to transfer the fish to a platter to rest.
Butter the buns and toast them on the grill. Spread the bottom of each bun with additional mayonnaise and sprinkle with more blackening seasoning. Place the fish on top and garnish with lettuce, tomato slices and the top bun. Serve with hot sauce, if desired.