Grilled Blackened Fish Sandwiches
These Grilled Blackened Fish Sandwiches feature seasoned white fish fillets, sandwich buns, and fresh toppings like lettuce and tomato, all cooked on the grill for a straightforward meal.
- Active
- 25 minutes
- Total
- 45 minutes
Ingredients
Instructions
- 1.
Light 1 chimney full of charcoal (see note). When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate to create a two-zone indirect fire. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- 2.
Meanwhile, in a small bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, black pepper, and cayenne. Season fish fillets all over with salt, then rub each all over with spice rub.
- 3.
Cook fish on hot side of grill until undersides of fillets are darkened and a thin slotted fish spatula can be slid under with little resistance, about 4 minutes. Flip fish and repeat on other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center registers 140°F (60°C), or until a cake tester can be inserted through center with no resistance. (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
- 4.
Toast buns on hot side of grill, then build sandwiches. Spread mayo (or tartar sauce or remoulade) on bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato (and bacon, if using); and close sandwiches. Serve right away.