Florida Blackened Grouper Sandwich on the Grill

Introduction

Nothing says Florida like a perfectly grilled Blackened Grouper Sandwich. This recipe brings together bold Cajun seasoning with the incredible searing power of the Arteflame grill. By searing your grouper on the center grill grate at 1,000°F before finishing it on the flat griddle, you lock in the juices and achieve a restaurant-quality crust. Paired with a toasted bun and fresh toppings, this sandwich is bursting with smoky, zesty, and buttery flavors. No pans, no ovens—just pure grilling perfection.

Ingredients

• 2 fresh grouper fillets
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp melted butter
• 2 brioche or sandwich buns
• 1 tbsp unsalted butter (for toasting buns)
• Lettuce leaves
• 2 slices of tomato
• Tartar sauce
• Lemon wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

• Pour some vegetable oil on three paper napkins.
• Place the oiled napkins in the center of the grill.
• Stack firewood over the napkins.
• Light the napkins and allow the fire to establish.
• Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Grouper

• Pat the grouper fillets dry with a paper towel.
• Brush both sides of the fillets with melted butter.
• In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
• Coat both sides of each fillet evenly with the spice mixture.

Step 3: Blacken the Grouper

• Place the seasoned fillets on the center grill grate.
• Sear for about 2 minutes per side, until a dark, crisp crust forms.
• Move the fillets to the Arteflame flat griddle cooktop to finish cooking until they reach an internal temperature of 130°F.
• Remove the fish from the grill when the internal temperature reaches 115°F, as it will continue cooking off the grill.

Step 4: Toast the Buns

• Spread a thin layer of butter on the inside of each bun.
• Place the buns cut-side down onto the flat griddle cooktop.
• Toast for 1-2 minutes until golden brown and slightly crispy.

Step 5: Assemble the Sandwich

• Spread tartar sauce on each toasted bun.
• Place lettuce leaves on the bottom bun.
• Add a grilled grouper fillet on top.
• Top with a slice of tomato.
• Cover with the top bun and serve with lemon wedges on the side.

Tips

• Use the center grill grate for the initial sear to lock in juices.
• Move the fillet to the griddle cooktop after searing for controlled doneness.
• Monitor the fillet's temperature and remove it at 115°F since it will rise to 130°F off the grill.

Variations

• Spicy Blackened Grouper: Add cayenne pepper for extra heat.
• Garlic Butter Grouper: Mix minced garlic into the melted butter before brushing on the fillets.
• Honey Lime Grouper: Drizzle honey and freshly squeezed lime over the fish before grilling.
• Avocado Grouper Sandwich: Add sliced avocado for a creamy, rich texture.
• Tropical Pineapple Grouper: Top with grilled pineapple slices for a sweet and smoky flavor.

Conclusion

Enjoying a Florida-style Blackened Grouper Sandwich straight from your Arteflame grill is a treat you won’t forget. The high sear temp locks in the moisture, and the griddle cooktop ensures the perfect finish. With bold Cajun flavors and a buttery toasted bun, this sandwich is truly unforgettable. Try the variations for a twist on this classic and enjoy grilling perfection every time.

Best Pairings

• Grilled corn on the cob
• Coleslaw with a tangy vinaigrette
• Sweet potato fries
• Chilled mango salsa
• Refreshing lemonade or a crisp lager