- 1 pound grouper fillets, cut in 6 pieces
- 6 small rolls or buns, sliced in half
- 2 tablespoons grapeseed oil
- 1/4 cup mayo
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- 3 large romain leaves, torn in half
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- Season each piece of grouper with salt and pepper.
- Heat a grill over medium high.
- Scrape the grill clean and season it: Fold up a paper towel into a small square. Using tongs, dip the paper towel into the oil and rub it over the grill grates several times.
- Place the fish and rolls on the grill. Grill the rolls on each side until they're toasted (a minute or so on each side). Grill the fish 3-4 minutes per side, depending on how thick the pieces are. Once a skewer can be slipped through easily they're done.
- Place the fish between each roll. If necessary, insert toothpicks to hold them together.
- Combine the mayo, basil, garlic, lime juice, mustard, salt and pepper in a blender or food processor and blend until smooth. Taste and adjust the seasonings.
- Serve the sliders alongside a dish of basil mayo and a platter of romaine leaves, tomato, and onion.
Recipe courtesy of Suwannee Rose
https://suwanneerose.com/2015/09/grilled-grouper-s...
