Description
Tender white fish fillets coated in a smoky-spicy rub, grilled over charcoal for a restaurant-quality crust. Perfect as sandwiches or standalone seafood with crisp lettuce and tomato.
Ingredients
2 teaspoons paprika (smoked preferred)
1/2 teaspoon oregano (dry or crumbled fresh)
1/2 teaspoon thyme (fresh if available)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch cayenne pepper
4 (6 oz) white fish fillets (grouper, mahi-mahi, or tilapia)
Kosher salt (to taste)
4 sandwich buns (English muffins for gluten-free)
Lettuce and tomato (to taste)
Olive oil (for grilling)
Instructions
Heap charcoal in a chimney starter and light. Let coals burn until medium gray ash forms. Spread coals on one side of grill to create a two-zone fire.
Combine paprika, oregano, thyme, onion powder, garlic powder, and cayenne in a small bowl.
Season fish fillets with salt, then press the spice rub evenly over both sides.
Oil the grill grate and place fillets over the direct heat zone. Grill 4 minutes per side until a dark crust forms.
Move fillets to the cooler indirect heat zone. Cook until internal temperature reaches 140°F (about 10 minutes).
Toast buns 30 seconds over direct heat. Assemble sandwiches with fish, mayo, lettuce, and tomato.
Notes
For lump charcoal, use hardwood or fruitwood for extra flavor
Adjust cayenne amount based on spice tolerance
Tilapia or halibut work well as budget-friendly substitutions
No-alcohol mayo is optional for halal dietary compliance
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 fish fillet or sandwich
- Calories: 420
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg