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Hoisin-Pineapple Grouper Sandwich
Recipes
Hoisin-Pineapple Grouper Sandwich
4 servings
30 minutes total

Ingredients

  • 1 ½ lb grouper fillets (¾-inch-thick)
  • 1 tablespoon blackening seasoning
  • Cooking spray
  • 1 whole fresh pineapple, peeled & cored
  • ¼ cup reduced-fat mayonnaise
  • 2 tablespoons hoisin sauce
  • 4 hoagie rolls, split
  • 1 cup kimchi, drained & divided

Steps

    1. Preheat grill (or grill pan) on medium. Coat fish with seasoning and cooking spray. Grill pineapple 2–3 minutes, on each side, until grill-marked. Chop pineapple roughly and combine 1 cup with mayonnaise and hoisin until blended.
    2. Grill fish 4–5 minutes, on each side, until 145°F (and opaque and separates easily). Lightly coat roll halves with mayonnaise; top with fish, kimchi, and pineapple.
    Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Place 12 oz frozen gumbo vegetables in buttered baking pan. Top with 1 ½ lb grouper and season with Cajun seasoning; bake 12–15 minutes until vegetables are tender and fish is 145°F.
    • Pan Fry: Dip 1 ½ lb grouper in beaten egg, then coat with finely crushed saltine crackers (shake off excess). Preheat 3 tablespoons oil in large sauté pan on medium-high. Cook fish 3–4 minutes on each side until golden and 145°F. Season with pepper.

Amount per ¼ recipe serving: Calories 550, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 75mg, Sodium 1370mg, Total Carb 74g, Fiber 2g, Sugars 17g, Protein 44g, Calc 6%, Vitamin A 20%, Vitamin C 90%, Iron 30%