Blackened Grouper Sandwiches with Honey-Lime Watercress Slaw

Blackening fish or chicken adds an extra rich layer to the dish, and it couldn’t be easier to do. The keys: a few dark, savory spices—such as black pepper, chile powder, and cumin—and quick cooking over fairly high heat with very little oil. This method provides an inviting, slightly charred outside and a moist, tender inside. 

To give the fish sandwiches a jazzy flavor balance and a little crunch, add a simple watercress and cabbage slaw tossed in a fresh, sweet-and-sour dressing. I think you’ll like the flavor combination.

Serves 2

Ingredients

• 1 tbsp fresh lime juice
• 2 tsp honey
• 4 tsp olive oil, divided
• sea salt
• freshly ground black pepper, plus 1 tsp
• 1 cup coarsely torn watercress (thick stems removed)
• 1/2 cup thinly sliced cabbage
• 1 tbsp finely chopped red onion
• 2 tsp finely chopped jalapeno
• 1/2 tsp chile powder
• 1/4 tsp ground cumin
• 2 5-oz skinless grouper filets, about 1/2-inch in thickest part
• 2 sandwich rolls, halved and lightly toasted
• whole-grain mustard, for serving

Slaw Ingredients 

Grouper Filets

Preparation

1. Combine the lime juice, honey, and 2 teaspoons olive oil in a small bowl and season with salt and pepper.
2. Combine the watercress, cabbage, red onion, and jalapeño in a medium bowl. Add the dressing and toss well to combine. Cover and refrigerate while you prepare the fish.

Honey-Lime Dressing

Slaw Mixture 

Dressing Added

1. Combine 1 teaspoon black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides and pressing to adhere. Let stand 15 minutes.
2. Heat a nonstick skillet over medium-high heat and brush with the remaining 2 teaspoons of olive oil. Season the fish with salt and sear until beginning to blacken on the bottom, 3-4 minutes. (Reduce the heat to medium if the spices begin to burn.)
3. Turn and sear the other side until blackened and the grouper is just cooked through, 2-3 minutes longer, depending on thickness.

Blackening Spices 

Spice-Rubbed Grouper 

Fish Beginning to Cook

Blackened Grouper

To serve, spread the bottom halves of the rolls with mustard and top each with a grouper filet. Mound the slaw on top and close the sandwiches. Serve right away.

Blackened Grouper Sandwiches with Honey-Lime Watercress Slaw