Friday, September 27, 2013

Grouper Fish Sandwich with Remoulade

Grouper Fish Sandwich with Remoulade
by Sharyl

Sandwich Ingredients:
grouper fillets (1/2 fillet per sandwich)
3 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon of Kary's "Original" Roux
Salt and pepper
flour for dredging
baguette or other preferred bread
remoulade (recipe below)

Add olive oil, butter and Kary's "Original" Roux to skillet or fry pan. Salt and pepper fish, sprinkle with Slap Ya Mama if you like it spicy like I do, then dredge in flour. Cook about 4 minutes on each side, over medium heat. Time will vary due to thickness of fish. Lay fish fillets on a paper towel while preparing the sandwich items.

Slice baguette, spread remoulade on bottom (recipe below) lay fish on top, and then add tomatoes and lettuce.

adapted from this recipe at Simply Recipes

This makes plenty of sauce that can be used for salads, seafood or other sandwiches.

1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 Tablespoons sweet paprika
1-2 teaspoons Cajun or Creole seasoning (I used Slap Ya Mama Original Blend)
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference - I used dill)
1 teaspoon hot sauce (Preferably Tabasco. I used Texas Champagne hot sauce.)
1 large clove garlic, minced and smashed

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors marry. Keep refrigerated.

1 comment:

  1. Excellent Recipe from You. Recently, i addicted to Hoagies, they are delicious.