Get ready to transform your ordinary lunch into an extraordinary culinary adventure with this mouthwatering Pan Seared Grouper Sandwich! Imagine perfectly golden-crusted, flaky grouper nestled between toasted buns, slathered with zesty mojo mayo that will transport you straight to a beachside paradise. This isn't just a sandwich; it's a flavor explosion that combines fresh seafood, tangy cilantro, and creamy lime-infused mayo in every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 sandwiches
Ingredients
- 1 1/2 pounds grouper fillets
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 hamburger buns
- 4 lettuce leaves
- 4 tomato slices
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced
Instructions
- Pat the grouper fillets dry with paper towels and season both sides generously with salt and pepper.
- Prepare the mojo mayo by combining mayonnaise, lime juice, minced garlic, and chopped cilantro in a small bowl. Whisk until well blended, then refrigerate to let flavors meld.
- Heat olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the seasoned grouper fillets into the hot skillet. Cook for 3-4 minutes on the first side without moving, until a golden-brown crust forms.
- Gently flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.
- While the fish is cooking, lightly toast the hamburger buns to add a crisp texture.
- Remove the grouper from the skillet and let rest for 1-2 minutes to redistribute juices.
- Assemble the sandwiches by spreading a generous layer of mojo mayo on both sides of the toasted buns.
- Place a lettuce leaf on the bottom bun, followed by a tomato slice and the cooked grouper fillet.
- Top with the other half of the bun and serve immediately while the fish is still warm.
Tips
- Pat the fish completely dry before seasoning to ensure a crispy, golden-brown crust that locks in moisture.
- Use a non-stick skillet and avoid moving the fish while it's cooking to develop a beautiful sear.
- The key to perfectly cooked grouper is not overcooking - aim for an internal temperature of 145°F and fish that flakes easily.
- For extra flavor, try adding a pinch of smoked paprika or cayenne to your fish seasoning.
- Make the mojo mayo ahead of time and let it sit in the refrigerator to allow the flavors to intensify.
- Choose fresh, high-quality grouper for the best taste and texture.
- Toast the buns until just golden to add a delightful crunch to your sandwich.
Nutrition Facts
Calories: 537kcal
Carbohydrates: 30g
Protein: 29g
Fat: 34g
Saturated Fat: 0g
Cholesterol: 30mg
