Grilled Grouper Sandwich
Prep time
Cook time
Total time
Recipe by:
Serves: 4
Lemon Vinaigrette
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
Creole Rémoulade
  • 3 cups quality mayonnaise
  • ½ cup Creole mustard or coarse-grain brown mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon paprika
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup, plus more if needed
  • 1 tablespoon finely minced garlic
  • 2 tablespoons chopped capers
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely diced green onion tops
  • Kosher salt and freshly ground black pepper
Pickled Red Onions
  • 2 large red onions, peeled and sliced thin
  • White distilled vinegar
  • 1 tablespoon cane sugar
Grilled Grouper and Assembly
  • 4 (6-ounce) grouper fillets, such as yellow edge grouper
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 4 stalks of fresh rosemary
  • 4 brioche buns
  • 4 lettuce leaves
  • Potato chips, for serving
Lemon Vinaigrette
  1. In a mixing bowl, add the lemon juice, mustard, sugar, and black pepper. While whisking, slowly drizzle in the olive oil until an emulsion forms.
Creole Rémoulade
  1. In a large mixing bowl, add the mayonnaise. Whisk in the mustard, Worcestershire, hot sauce, seasoning blend, paprika, lemon juice, and horseradish. Add the ketchup and whisk together. Add more ketchup if needed to achieve a pinkish color.
  2. Add the garlic, capers, relish, celery, parsley, and green onion. Stir to combine and add salt and pepper to taste. Cover and refrigerate.
Pickled Onions
  1. In a container with a lid, add the sliced onion, vinegar, sugar, and stir to combine. Cover and refrigerate overnight.
Grilled Grouper and Assembly
  1. Preheat a gas grill to high.
  2. Inspect the fillets and remove any pin bones. Brush the fillets with the lemon vinaigrette and sprinkle liberally with Cajun seasoning blend.
  3. Add the rosemary stalks to a barbecue grill basket (sprayed with non-stick spray) and place the fish fillets on top of each. Close the grill basket.
  4. Place the basket on top of the hottest part of the grill with the rosemary side down. Let grill for approximately 5 minutes (depending on the thickness of your fish) and turn over. Brush the fillets with more of the vinaigrette and watch as the flames shoot up. Grill the fish for another 5 minutes and remove.
  5. Open the grill basket. Check for doneness with a fork; the flesh should flake easily. Cook longer if needed.
  6. Move the toasted buns to a cutting board and spoon the rémoulade sauce on the bottom buns. Add a lettuce leaf and top with a portion of the pickled red onions. Add the grilled grouper fillet and close with the top of the bun.
  7. Serve with potato chips.
Cook time does not include marination. I love grouper, but any white flaky Gulf fish (snapper, black drum, or redfish) will work for this sandwich. Be sure to coat the grill basket with non-stick spray so that the fish does not stick. The grilling time will vary with the thickness of your fish fillets; please adjust accordingly.
Recipe by Acadiana Table at