COOK IT.
In a mixing bowl, add the lemon juice, mustard, sugar, and black pepper. While whisking, slowly drizzle in the olive oil until an emulsion forms.
In a large mixing bowl, add the mayonnaise. Whisk in the mustard, Worcestershire, hot sauce, Louisiana Grills Blackened Cajun Rub, paprika, lemon juice, and horseradish. Add the ketchup and whisk together. Add more ketchup if needed to achieve a pinkish color.
Add the garlic, capers, relish, celery, parsley, and green onion. Stir to combine and add salt and pepper to taste. Cover and refrigerate.
In a container with a lid, add the sliced onion, vinegar, sugar, and stir to combine. Cover and refrigerate overnight.
Preheat your Louisiana Grills to 325°F, and place your Louisiana Grills griddle on the left side of the grill, over the burn pot area
Inspect the fillets and remove any pin bones. Brush the fillets with the lemon vinaigrette and sprinkle liberally with Louisiana Grills Blackened Cajun Rub.
Place the lemon slices directly on the grill, and then place the pieces of grouper directly onto the lemon – This way the fish will not stick to the grill.
Allow to cook with lid closed for 40 minutes.
After 30 minutes, toast the brioche buns lightly on the griddle and set aside. Spray your griddle top with oil or add melted butter and carefully transfer the grouper fillets to the griddle. Cook each side for 3-5 minutes until golden brown.
Move the toasted buns to a serving plate and spoon the rémoulade sauce on the buns. Add a lettuce leaf and top with a portion of the pickled red onions. Add the grilled grouper fillet and close with the top of the bun.
Serve and enjoy