"from my perspective in chicago, it's hard to beat a bigass piece of fresh, day-boat grouper on a bun, with the beach in the distance, all for the price of a drink and a bad pastry from starbucks."- anonymous . uh yes, i very much agree.
these grouper sandwiches seem to be a menu favorite all over in florida and that may explain why my mother has a knack for making these delicious sandwiches (we lived on the gulf for several years & the grouper sub is after all the best seller on her menu at her italian restaurant- c'mon mom, do us all a favor and open a seafood place already!!)
anyway, these sandwiches are very yummy, blackened to perfection, and the pesto mayo is just the icing on the cake:) oh, and the messier and more disheveled the sandwich, the better it tastes. i know i am hesitant to believe something taste good when it is so perfectly put together.
one large piece of grouper (often sold as sea bass) cut into 2 filets length-wise
two french sandwich rolls, cut down the middle length-wise
1/2 cup of mayo
1/3 cup of pesto (pesto in a jar will work but fresh is always better)
balsamic vinegar, to taste
olive oil, to taste
1/2 a head of lettuce
blackening seasoning recipe-
2 tablespoons of ground cayenne pepper
2 tablespoon paprika
1/2- 1 tablespoon of ground black pepper
1/4 teaspoon of salt
2-3 tablespoons of chef prudomme's seafood seasoning( old bay or any other seafood seasoning will work)
mix all ingredients and rub both filets with the seasoning and place on a plate. set aside.
pre-heat over to 350 degrees.
mix together pesto and mayo until thoroughly blended. set aside in fridge.
heat two tablespoons of olive oil in medium sized skillet on medium heat.
when hot, place filets in skillet and cook for approximately 5 minutes each side or until done (it depends on how thick your fish is . the fish i used was super thick so it took longer to cook)
place french rolls in oven and cook until crispy on the edges. take out and let cool for a minute.
lather the rolls with the pesto mayo and place fish on top. add shredded lettuce and drizzle with balsamic vinegar and olive oil.
serve with a lemon wedge.