Florida grouper sandwich is fresh Gulf or Atlantic grouper, blackened or fried golden, on a buttered brioche bun with lettuce, tomato, tartar sauce and a pickle spear.

Grouper is Florida's signature white fish, pulled from the Gulf and Atlantic by commercial fleets out of Madeira Beach, Tarpon Springs and the Florida Keys since the late 1800s. The grouper sandwich rose to fame in the 1970s as Florida tourism opened coastal seafood shacks; it became the canonical lunch order across the state by the 1990s. Florida-leaning Orlando rooms run the sandwich heavy in the summer and switch to imported grouper offseason: The Boathouse at Disney Springs, Canvas at Lake Nona and many Mills 50 lunch counters carry the canonical version.

Where to eat Florida grouper sandwich in Orlando

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Make it at home

Serves 230 minEasy

Ingredients

  • 2 fresh grouper fillets, about 180g each
  • 2 brioche burger buns, split and buttered
  • 2 tablespoons Cajun blackening spice mix
  • 30g unsalted butter for blackening
  • Crisp green leaf lettuce
  • 2 thick slices ripe tomato
  • 60g tartar sauce
  • Dill pickle spears and lemon wedges to serve

Method

  1. Pat the grouper fillets dry with paper towels. Coat both sides liberally with Cajun blackening spice.
  2. Heat a cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add butter; it will smoke.
  3. Lay the grouper fillets in the skillet. Sear 3 to 4 minutes per side until the spice forms a deep crust and the fish flakes.
  4. Meanwhile toast the buttered brioche buns cut-side down in a second pan until golden.
  5. Spread tartar sauce on both bun halves. Layer lettuce, tomato, then the blackened fillet on the bottom. Close.
  6. Serve immediately with a lemon wedge and pickle spear on the side.

Editor tip. Fried grouper is the alternative: dredge in seasoned flour, dip in egg wash, then panko breadcrumbs and deep-fry at 175C for 5 minutes.

Common allergens: Gluten, Fish, Dairy, Eggs.