Ingredients:

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1½ lb fresh grouper fillets
  • 1 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp paprika
  • 4 whole grain buns
  • 2 cups baby arugula
  • 1 large tomato, sliced
  • 1/2 red onion, thinly sliced

Instructions:

  1. Combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl to create the blackened rub.
  2. In a separate bowl, whisk together 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp minced capers, 1 tbsp chopped fresh dill, and 1/2 tsp paprika until smooth, then place in the refrigerator to chill.
  3. Preheat an outdoor grill or heavy cast iron skillet to medium-high heat.
  4. Pat the 1½ lb grouper fillets dry with paper towels, lightly brush each fillet with 1 tbsp olive oil, and press the blackened rub firmly into both sides of the fish.
  5. Place the fillets on the hot surface and cook for 4–6 minutes per side until the fish is opaque, flakes easily, and reaches an internal temperature of 145°F (63°C).
  6. Remove the fish from the heat and let it rest for 2 minutes.
  7. Toast the 4 whole grain buns until golden brown.
  8. Spread a generous portion of the chilled remoulade on both halves of each bun.
  9. Layer the baby arugula, a slice of tomato, and thinly sliced red onion on the bottom bun, top with a grilled grouper fillet, and close the sandwich.