Ingredients
- 1 (6-ounce) grouper fillet (or other thick fish fillet)
- Salt and pepper
- Paprika
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large ripe avocado, peeled and pitted
- 1/2 lemon, juiced
- 1/4 cup mayonnaise
- 3 slices medium-thick white bread, lightly toasted
- 2 large tomato slices
- Bean sprouts
- 4 slices thick bacon, cooked until crisp
Directions
Season grouper with salt, pepper, and paprika. In a medium-sized skillet, heat butter and olive oil over medium heat. Sear fillet on both sides, cooking until fish is done throughout; be careful not overcook. Remove from heat and set aside.
Slice avocado and squeeze lemon juice over avocado to prevent browning. To assemble club, spread mayonnaise on first slice of toast, face up. Place 1 slice tomato, sprouts, and grouper on top. Spread mayonnaise on second slice of bread and put on top of grouper, mayonnaise side down. Spread mayonnaise on top of second slice. Top that with avocado slices, 1 tomato slice, more sprouts, and the bacon. Spread mayonnaise onto third slice of bread and top the sandwich. Cut into fourths and place a toothpick in each piece.
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By 3mariposas_8924114
Jonesboro, GA
on April 21, 2010
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Bought a multi grain bread at Atlanta Bread on my way home because I knew I'd be making sandwiches for lunch. I looked under Food Network only to find two different recipes for grouper sandwich; luckily one was a five star which was Paula's, the other one had two star rating.
They didn't even take 15 minutes to make and they were the most delicious sandwiches I have ever had. My husband devoured it!! and wants the same for tomorrow's lunch. So healthy and delectable!! I used 7 grain bread, mixed greens instead of sprouts (husband doesn't like them and everything else was to the letter. Definitely a recipe you will be pleased with and a five star rating for sure!!!
By dksgsw_7547295
Lake Wylie, SC
on August 26, 2009
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First of all, I am not a fan of Paula; I find her recipes to be way too fatty and way too sweet. That said, I read the reviews of this recipe and decided to try it.
I made some minor changes-- half the olive oil and butter, uning a non-stick pan, half the mayo, 2 pieces of bacon per sandwich-- but basically followed the recipe. Those minor (and pretty transparent changes brought the calorie count down from 1600 to 1100 and the fat content from 71% to 60%. Not exactly low-fat or low-cal, but you gotta live, right?
We both *loved* it! A really delicious take on a fish sandwich; my husband has already asked if we're having it again soon. Definitely a keeper!
P.S. I used pre-cooked bacon, and made this in about 20 minutes which included the time to toast the bread and slice the tomatoes and avocado... Fast *and* yummy; my kind of recipe!
By machutt_10177590
Rushford, MN
on April 07, 2008
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My husband and I made this as a sandwich on french bread instead of as a club. We used grouper even though you could use trout, redfish or any white fish. We also cooked the bean sprouts just a little. This was a delicious sandwich and we will definitely make it again!!
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