BLACKENED GROUPER SANDWICH WITH GRILLED SWEET POTATOES

Blackened Grouper Sandwich With Grilled Sweet Potatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Sara Ellenz, wife of Mark Ellenz, the director of college scouting for the Jags, take us out to the grill for a blackened grouper sandwich with grilled sweet potatoes.

INGREDIENTS

1 medium tomato, rinsed
1 ½ lbs grouper fillets
Cooking spray
2 tablespoons blackening seasoning
4 Kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves, rinsed
2 medium sweet potatoes, rinsed
½ teaspoon blackening seasoning
1/8 teaspoon pepper

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.

2. Place fish on grill and cook 5 minutes and turn; cook 5 minutes more or until fish is opaque and separates easily with a fork. (Cooking time may vary depending on thickness of fish.)

3. Cut rolls in half, if needed. Spread tartar sauce on bottom half of each roll. Top with lettuce and tomato slice.

4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce on top and bottom will help prevent soggy bread.)

5. Preheat grill to medium-high heat. Cut sweet potatoes in half lengthwise. Coat cut side of potatoes with cooking spray then sprinkle with blackening seasoning and pepper.

6. Place potatoes on grill; close lid and grill 5 minutes then turn; cook 5 minutes more or until grill marks are visible.

7. Arrange potatoes in microwave-safe dish. Microwave on HIGH 10 minutes or until tender when pierced with a fork.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Tony Charbonnet