Ingredients:

  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, minced
  • 1 tbsp cornichons, minced
  • 1 tsp lemon juice
  • 1/2 tsp paprika
  • 4 (6 oz) grouper fillets
  • 2 tbsp avocado oil
  • 4 brioche buns
  • 2 tbsp unsalted butter, softened
  • 2 cups shredded iceberg lettuce
  • 1 large tomato, sliced thin
  • 1 lemon, cut into wedges

Instructions:

  1. In a small bowl, combine the mayonnaise, Dijon mustard, minced capers, minced cornichons, lemon juice, and 1/2 tsp paprika; stir until smooth and refrigerate until assembly.
  2. Mix the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper in a small bowl.
  3. Pat the grouper fillets bone-dry with paper towels and generously coat both sides with the spice rub, pressing the spices into the flesh.
  4. Heat avocado oil in a cast-iron skillet over medium-high heat until the oil shimmers and begins to smoke.
  5. Place fillets in the pan and sear for 3–4 minutes without moving them until a dark crust forms; flip and cook for another 3 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. Spread softened butter on the split brioche bun halves and toast them in the skillet for 60 seconds until golden brown.
  7. Spread remoulade on the bottom bun, layer with shredded iceberg lettuce and a tomato slice, place the blackened grouper fillet on top, add a squeeze of fresh lemon juice, and cover with the top bun.