Blackened Grouper Sandwich

Seasoned Tomatoes, Pickled Banana Peppers, Little Gem Lettuce, Florida Sauce, Fresh Herbs

Chef Bradford Forsblom of Fishmonger | Atlanta
Yield: 4 sandwiches

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Adapted by StarChefs | april 2023

INGREDIENTS

Blackening Spice:
Yield: 100 grams
10 grams Szechuan peppercorns 
10 grams ground black pepper 
10 grams Korean chile flakes
1 gram clove 
6 grams star anise 
6 grams ground cumin 
6 grams ground coriander 
6 grams ground fennel seeds
3 grams cinnamon sticks
10 grams dehydrated onion flakes 
10 grams dried Thai red chiles
15 grams salt 

Florida Sauce: 
300 grams spinach, blanched and shocked
100 grams miso 
100 grams chopped capers
25 grams caper brine 
800 grams mayonnaise
400 grams dill relish 
100 grams chopped dill
12 grams black peppercorns, toasted and ground

Seasoned Tomatoes:
8 slices tomato
Salt
Chopped basil 

Herb Mix:
10 grams parsley 
10 grams mint 
10 grams torn basil 
10 grams tarragon 
10 grams cilantro 
10 grams dill 

Grouper:
Four 6-to-8 ounce grouper fillets, tail on and skin removed
Salt
Neutral oil

To Assemble and Serve:
Hamburger buns, toasted and buttered
Pickled banana peppers
Little gem lettuce

METHOD

For the Blackening Spice:
Heat oven to 400°F. Place all ingredients on a sheet tray and toast in oven 5 minutes. Remove and let cool. In a food processor, grind toasted spices until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Florida Sauce:
In a Vitamix blender, purée blanched spinach, miso, capers, and brine. Transfer purée to a mixing bowl. Whisk in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Seasoned Tomatoes:
Season tomato slices with salt. Add a sprinkle of chopped basil on top. Set aside.

For the Herb Mix:
In a small mixing bowl, combine all ingredients. Set aside.

For the Grouper:
Heat oven to 450°F. On a work surface, generously season the flesh side of the fish with salt and Blackening Spice. In a cast iron skillet over high flame, heat a ⅛-inch-deep pool of oil until it begins to smoke. Add the fish flesh side down and sear until edges begin to turn white. Transfer skillet to oven and cook 3 minutes. When fish is almost cooked through, remove from oven and transfer back to a stovetop. Cook skin side down until cooked through. Remove from heat and let cool.

To Assemble and Serve:
Spread Florida Sauce on the top and bottom buns. Place the bottom bun on a serving plate. Top with 4 banana pepper rings followed by two slices Seasoned Tomato, 1 Grouper fillet, 2 pieces lettuce, a heavy pinch of Herb Mix, and bun top.

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