There is something special about fresh grouper on the grill. All it takes is a drizzle of olive oil, a pinch of salt, a dash of black pepper and finished with a squeeze of lemon to make it something remarkable. It could possibly be my favorite piece of fish along with my favorite way to prepare it.
Growing up along the Florida coast spoiled me with easy and plentiful access to it. One of my favorite ways to eat it during the hot summer months was to simply make a sandwich out of it with some tartar sauce, lettuce, onion and tomato. No need to fry the fish if it’s fresh and when you’re sitting on the porch in 95F heat, fried food is just too heavy.
I was reminded of this last week while I was visiting my mother in Florida! It was hot, really hot and the grouper was fresh – so I took note of the past and made a delicious grilled grouper sandwich for lunch one day. It was just as good as I remembered!
Healthy Grilled Grouper Sandwich with a Tartar Sauce
- 1 1/4 pound of grouper or mahi
- 1-2 tomatoes depending on size
- 1/2 cup sliced red onion
- 1 teaspoon olive oil
- Kosher salt and
- 4 Hamburger buns
- Tartar sauce
- 1/2 cup mayo
- 1 shallot
- 1/4 cup dill pickle relish
- 1 tablespoon capers
- 1/2 lemon juice
- Pinch of salt
- Start with heating your grill to medium-high heat.
- While it's heating, prepare your grouper by cutting it into 4 equal pieces. Rub with some olive oil, then season with kosher salt and some fresh cracked black pepper. Place on the grill for 5-6 minutes on each side.
- While the fish is grilling, make the tartar sauce. Combine the mayo with some minced shallots, relish, minced capers, squeeze of lemon juice and a pinch of salt. Let sit at room temperature while the fish is cooking.
- Get the sandwich ready buy slicing tomatoes and onions. If you are going to toast or grill the bread, this is the time to do it.
- Once the fish is cooked, remove from the grill and squeeze some lemon juice on it.
- Assemble the sandwich by spreading some tartar sauce on the bread, then placing the tomato slices and onion on the bottom of the bun. Top with the grouper then piece of lettuce.