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Hoisin-Pineapple Grouper Sandwich

Hoisin-Pineapple Grouper Sandwich
Servings:
4
Total Time:
30 minutes

Ingredients

4 (3/4-inch-thick) grouper fillets (1 1/2 lb)
1 tablespoon blackening seasoning
Cooking spray
1 whole fresh pineapple, peeled and cored
1/4 cup reduced-fat mayonnaise
2 tablespoons hoisin sauce
4 hoagie rolls, split
1 cup kimchi, drained and divided

Steps

  1. Preheat grill (or grill pan) to 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 1/2 lb grouper and season with Cajun seasoning; bake 12–15 minutes until vegetables are tender and fish is 145°F.
  • Pan Fry: Dip 1 1/2 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 560kcal; FAT 10.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 1370mg; CARB 74g; FIBER 5.00g; SUGARS 17g; PROTEIN 44g; CALC 8%; VIT A 20%; VIT C 90%; IRON 25%

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