Did I scare you? LOL. I bet you weren’t expecting to see ME pop up in your box today did you?
Well that makes two of us. I’ve been woefully neglectful over here in my little blog-space and to be honest I’ve just missed it, missed you.
I can tell you, I have FIVE drafts sitting to be completed and sadly, two of them have been sitting in here a little while. Not long…just about (sinceOctoberoflastyear)…Oh I dunno, who’s keeping track.
This yummy concoction came about sometime back in March I believe after Mr.SB and I stopped by the local fish market. He happens to LOVE grouper..I mean LOVE, as in, tie it to a string just out of his reach and you might make him sing for his supper, love. Can’t say I blame him, it’s a really really good fish. It’s hard to do anything wrong with grouper. It’s a white fish, which I personally just prefer because they tend to be more mild and lack the strong fishy-fish smell you get with salmon, tuna etc.
I knew I wanted to make some kind of sandwich but I was torn between something cold served with classic tartar sauce and something hot with grilled onions and such. I couldn’t make up my mind… not a lick so
I got brave and said “what the heck, let’s do a little of both.”
Smartest sandwich decision I’ve made all year….including last year since I haven’t made a lot of sandwiches lately. Somehow when I make fresh bread it keeps ending up in french toast. Not sure how that keeps happening.
Well I outsmarted the French toast sneaker and picked up some fresh kaiser rolls ON the same day I got the grouper….within an hour of each other; to be safe.
These were so easy to make and, WOW, the flavors mixed together were ah-mazing!!!
The first thing was to mix up some dill sauce. Mayo, fresh (or dried dill), a little of this, a little of that – pop it in the fridge and let it chill for a bit.
Next up, some caramelized onions. They added a little tang and a twist of sweet that was rather surprising and delicious.
Grill up that lovely grouper, top the whole thing with tomatoes, kale, the onions, and a healthy dollop of sauce -
If you don’t have grouper, any white fish would work really. Another nifty versatility only white fish can claim. I do recommend a nice thick filet however, just because. No particular reason other than it’s simply more fish and that’s a good thing.
PS: For the record, I have never strung up Mr.Sweet Butter’s fish and taunted him with it. That would not be very nice.
- 4-6 thick grouper filets
- Kale leaves
- 1 large tomato, sliced
- seafood seasoning (or salt and pepper)
- kaiser rolls
- 1 tablespoons butter
- 1 large onion, sliced whole
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon salt
- 1 tablespoon brown sugar
- ¾ cup real mayonaisse
- ⅛ cup dijon mustard
- 3 tablespoons fresh cut parsley
- 3 tablespoons green onions, thinly sliced
- 1 tablespoon fresh or dried dill
- 1 teaspoons lemon juice
- ⅛ teaspoon worcestershire sauce
- ¼ teaspoon cajun seasoning or ⅛ teaspoon cayenne pepper
- salt & pepper to taste
- Mix all ingredients in a metal bowl. Stir well and cover.
- Chill in fridge until ready for use.
- Peel and cut onion into thing rings.
- Melt butter and oil in a medium skillet.
- Add onions and toss quickly to coat.
- Add vinegar, salt, & brown sugar.
- Stir until salt and sugar are completely dissolved.
- Simmer until onions are glossy and translucent.
- Drain off any excess liquid and set aside.
- Heat grill or the same skillet over medium heat.
- Lightly coat both sides of the fish with olive oil.
- Apply generous amounts of seafood seasoning.
- Melt butter in pan and add grouper.
- Cook 5-8 minutes per side until flaky but not overly juicy. Too much liquid can indicate undercooked fish.
- Toast kaiser rolls lightly.
- top with fish, onions, tomato and kale.
- Drop a dollop of sauce over the top.