You can take the girl out of New Orleans but you can’t take the Cajun out of her! This sandwich combines two of my favorite Cajun treats – blackened fish and the po-boy sandwich.

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper:
Vegetable oil, for the grates
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.
To make the blackened snapper sandwich: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Brush the snapper fillets with the olive oil. Season both sides of the fish with the blackened seasoning.
Place fish on the grill. Close the lid and cook, turning once, until medium, about 4 to 5 minutes per side. About 1 minute before the fish is done, place the rolls, cut-side down, on the grill and cook until lightly toasted.
To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.
Serves 4.
Cooking Tip: Any firm white fish will work for a grilled fish sandwich.
Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.
Grill Pan.

Photo credit Justin Fox Burks. Recipe from Simply Grilling by Jennifer Chandler.

Twitter: @CookwJennifer

Jennifer’s cookbooks The Southern Pantry Cookbook, Simply Grilling, Simply Salads and Simply Suppers are available wherever fine books are sold or at Amazon and QVC

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