grouper club

  • 1 non-stick or well-seasoned grill topper
  • 4 cups cabbage, shredded
  • 1 large carrot, grated
  • 1 small red onion, thinly sliced
  • 3 green onion, chopped
  • 4 large radishes, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp caraway seeds
  • salt and pepper
  • 12 slices Back bacon
  • 4 Grouper Fillets 6 oz
  • 2 tbsp Bonedust bbq seasoning
  • 2 tbsp olive oil
  • 1 tbsp mayonnaise
  • 1 ripe Avocado, peeled and smashed
  • 1 large ripe Tomato, sliced
  • 1 small Red onion, thinly sliced
  • 4 large leaves Green leaf lettuce
  • 8 slices Havarti cheese
  • 4 really soft and fresh egg buns

Place the cabbage, carrot, red onion, green onions, radishes, olive oil, vinegar, Dijon, lemon juice and caraway seeds in a large bowl. Season with salt and pepper, mix well and refrigerate for minimum one hour.

Preheat grill and grill topper to medium high heat

Place the bacon on the grill and cook for 2 minutes per side, or until lightly charred and fully cooked. Remove from gill, pat with paper toweling to remove excess fat and set aside.

Season the grouper with bbq seasoning and oil. Place on the hot grill topper and grill for 6 to 8 minutes per side, or until the fish is fully cooked and will easily flake apart. Remove from grill and keep warm.

Warm buns on grill for 1-2 minutes until lightly toasted.

To assemble the sandwich, spread the mayonnaise on the bottom bun and the avocado on the top bun. Place the one filet of grouper on the bottom bun, followed by sliced tomato, red onion rings, 1 large piece of lettuce, two slices of havarti cheese, three slices of bacon, a scoop of coleslaw, season with salt and pepper and place the top bun on top. Squish it down and get it in ya!

Serve with extra slaw and sweet potato fries

Serves 4