Wreckfish is a deep-water fish found in temperate waters, and is a good substitute for snapper or grouper.
4 6-ounce Wreckfish filets
Freshly ground black pepper
2 tablespoons olive oil
1 cup Cajun Tarter Sauce (recipe below)
4 soft buns or rolls of choice, sliced and toasted
Lettuce, red onion slices and ripe tomato slices
1 lemon, sliced in quarters
Season the filets with salt and pepper and lightly drizzle with the olive oil.
Spray grill with cooking spray. Using tongs, place filets on grill and cook until firm to touch – about 4 minutes on each side for filets that are ½ inch thick.
Place a grouper filet on the bottom half of each bun, top with tomato, red onion slices and lettuce, if desired, and cover with the top of the bun. Serve with Cajun Tartar and wedge of lemon. Serves 4.
Cajun Tartar Sauce
1 cup mayonnaise
2 tablespoon brunoise pickle
2 tablespoon capers, chopped
1 tablespoon Cajun spices
1 tablespoon lemon juice
Method: Mix all ingredients together until thoroughly blended. Season to taste with salt and pepper. Hold in refrigerator.