Blackened Grouper Sandwich

Blackened Grouper Sandwich uses spicy seasoning to wake up a pan-seared grouper fillet,  making a perfect seafood sandwich.
Blackened Grouper Sandwich

Blackened Grouper Sandwich

By Sue Lau | Palatable Pastime

This month  for #FishFridayFoodies the topic is on fish and seafood sandwiches. For my recipe, I decided to put together a blackened grouper sandwich, which is quite simple and quick to prepare.

The idea of blackening fish was first developed by Chef Paul Prudhomme, back in the 1980’s. It became wildly popular throughout the 1990’s for the impact  of its flavor without deep frying the fish. Usually it is done with any type of redfish, but it also works well with grouper, the popular Floridian fish, but you can use it with almost any firm fish you have on hand.

I think  it is really perfect for a busy weeknight meal, and I served mine with simply baked French fries and cole slaw.

Blackened Grouper SandwichJoin me tomorrow when I share my recipe for Chicken Stew with Parsley Dumplings when I join in the monthly outing of Saturday Soup Swappers. It was quite delicious and a lot of fun! Until  then-


Blackened Grouper Sandwich

Blackened Grouper Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

Blackened Grouper Sandwich

  • 3/4 pound fresh (boneless) Florida grouper fillets (may sub something like snapper)
  • 2 sub or hoagie rolls
  • lettuce
  • sliced tomato
  • tartar sauce
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • –Blackened seasoning:–
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon dried oregano 


  1. Mix together spices and rub on both sides of fish.
  2. Heat butter and oil in a nonstick skillet and add fish fillets,  cooking for several minutes on each side until opaque and flaky (exact time depends on thickness of fish).
  3. Serve fish on toasted hoagie rolls with lettuce, tomato and tartar sauce.

From the kitchen of

Blackened Grouper Sandwich

Fish Friday Foodies

“Fish/Seafood Sandwiches”

Fish Friday for June is Fish and Seafood Sandwiches, hosted by Colleen

Be sure to check out the other Fish Friday Foodies Bloggers this month!

Click on the hop link button to be transported to the other recipes:

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

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8 responses

  1. I remember when blackened fish hit the scene! This sandwich and sides looks delicious, and now I’m craving blackened grouper!

  2. I just want to take a big ‘ol bite out of this sandwich right now! It looks perfect, especially alongside the fries and coleslaw…how could anyone resist?!?!?!

  3. I love blackened Grouper and this sounds so good. Thankfully I can get it pretty much year round here, whether fresh or frozen.

  4. This made for a delicious fish sandwich! It was super easy to prepare, too. We loved the blackening seasoning. Thank you!

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