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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.
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.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

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, Total Sugar 17g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 20%