Blackened Grouper Fish Sandwiches with Dill Tartar Sauce

5 from 2 votes

These Blackened Grouper Fish Sandwiches are cooked and assembled in under 30 minutes and served with a dill tartar sauce.

Prep Time15

Cook Time15

Total Time30

Course: Bread, Dinner, Fish & Seafood

Cuisine: American

Diet: Halal, Kosher, Low Fat

Servings:

1 pound white fish fillets about 1 pound, such as grouper, rockfish, or mahi mahi
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 to 2 tablespoons unsalted butter
4 brioche buns halved
1 tablespoon extra-virgin olive oil
sliced heirloom tomatoes
butter lettuce leaves

Prepare your Dill Tartar Sauce. In a small bowl, mix mayo, dill, dill pickle, mustard, cayenne pepper, salt, pepper and sugar until completely combined.
Make your Fish Sandwiches: Pat fish dry. In a small bowl, mix paprika, garlic powder, oregano, thyme, cayenne salt, and pepper.
Rub the seasoning evenly over all sides of the fish. Set aside.
In a large nonstick skillet over medium-high heat, add your butter to melt just until glistening. Add your buns to toast, cut side down, about 2 to 3 minutes. Do this in batches if needed. Set aside.
In the same skillet on the same heat, add in your fish and sear for 2 to 3 minutes per side, until golden, charred, blackened, and cooked through. It should be opaque, remove, and do this in batches if needed.
Assemble your sandwich, layer your tartar sauce, cooked fish, lettuce, tomato, and more spread. Serve and enjoy!

If you don’t have grouper, other great options are rockfish or mahi-mahi.
Wait to add the spread to the buttered hot brioche buns. This helps keep the buns crisp and the spread firm.
Storing and Prepping: You can season your fish ahead of time before cooking, or you can also refrigerate cooked fish and use it within 2 days.