Ingredients
4 (3/4-inch-thick) grouper fillets (1 1/2 lb)
1 tablespoon blackening seasoning
Cooking spray
1 whole fresh pineapple, peeled and cored
1/4 cup reduced-fat mayonnaise
2 tablespoons hoisin sauce
4 hoagie rolls, split
1 cup kimchi, drained and divided
Steps
- Preheat grill (or grill pan) to medium. Coat fish with seasoning and cooking spray. Grill pineapple 2–3 minutes, on each side, until grill-marked. Chop pineapple roughly and combine 1 cup with mayonnaise and hoisin until blended.
- Grill fish 4–5 minutes, on each side, until 145°F (and opaque and separates easily). Lightly coat roll halves with mayonnaise; top with fish, kimchi, and pineapple.
Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
- Bake: Preheat oven to 400°F. Place 12 oz frozen gumbo vegetables in buttered baking pan. Top with 1 1/2 lb grouper and season with Cajun seasoning; bake 12–15 minutes until vegetables are tender and fish is 145°F.
- Pan Fry: Dip 1 1/2 lb grouper in beaten egg, then coat with finely crushed saltine crackers (shake off excess). Preheat 3 tablespoons oil in large sauté pan on medium-high. Cook fish 3–4 minutes on each side until golden and 145°F. Season with pepper.
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