FRESH FROM FLORIDA RECIPE: Delicious Florida Grouper Sandwich with New Potato Salad

By  //  October 12, 2019

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Fresh From Florida shows you how to make a delicious Florida grouper sandwich

Fresh From Florida shows you how to make a delicious Florida grouper sandwich with new potato salad. (Fresh From Florida image)

BREVARD COUNTY, FLORIDA – Fresh From Florida shows you how to make a delicious Florida grouper sandwich with new potato salad.

INGREDIENTS

Florida Grouper Sandwich

• 8 (3-ounce) Florida grouper fillets, sliced thin

• 2 Florida tomatoes, sliced

• 1 teaspoon Cajun seasoning

• 8 small rolls

• 1 small head romaine lettuce, shredded

• 1 red onion, sliced thin

• 1 tablespoon oil for cooking

• ⅓ cup mayonnaise

• ½ lemon, juiced

• 1 teaspoon paprika

• Cayenne pepper to taste

• Sea salt and fresh ground pepper, to taste

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Florida New Potato Salad

• 6 cups Florida new potatoes, quartered, cooked and cooled

• 2 tablespoons rice vinegar

• 1 tablespoon olive oil

• 2 tablespoons mayonnaise

• ½ cup assorted color Florida bell peppers, diced

• ½ cup red onion, diced

• 2 tablespoons fresh parsley, chopped

• Sea salt and fresh ground pepper, to taste

PREPARATION

Florida Grouper Sandwich

• Preheat a large sauté pan over medium-high heat. Lightly season the grouper fillets with Cajun seasoning, salt and pepper. Put the cooking oil in the preheated pan and carefully add the seasoned fish fillets to the pan.

• Cook fillets for about 2 minutes on each side depending on thickness until golden brown and cooked throughout. Place fillets on cut, open rolls. In a small bowl, combine mayonnaise, lemon juice, paprika and cayenne.

• Taste and adjust seasoning with salt and pepper. Assemble sliders using lemon mayo, lettuce, tomato and red onion. Use a bamboo skewer if needed to keep sliders standing. Serve with potato salad.

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Florida New Potato Salad

• Combine all ingredients into a medium-sized mixing bowl. Stir ingredients to completely combine. Taste potato salad and adjust seasoning with salt and pepper. Serve cold.

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