A Florida classic that couldn't be easier to make.
I've traveled down to Florida's Gulf Coast nearly every year of my life to visit family, and if there's one constant beyond swimming pools, beaches, and Spanish moss, it's a good fish sandwich. The fish is usually lean, white-fleshed grouper, and you can choose to have it battered and fried, grilled, broiled, or sautéed. Sometimes it's blackened, a Cajun technique that involves rubbing the fish with a spice and herb mixture that turns dark when cooked.
Truth is, a sandwich like this is pretty damned good up here in New York City, too, if only because, for a few short minutes, it allows me to escape the traffic and concrete. I can almost smell the salty sea breeze. Grilling fish fillets isn't typically the easiest of things to do, since the delicate flesh can stick and break. But with just a little good technique, it's not at all hard to pull off. The spice rub helps, too, since it acts as a barrier between the fish flesh and the grill grate, reducing the chances of sticking.. The hotter and cleaner the grill grate, the more quickly it will sear the fish and prevent it from bonding with the metal.
. When the fish registers 140°F in its center, it's done. This method works well with thicker pieces of fish, in which you can't easily see into the center.
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