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Grilled Blackened Snapper Sandwich Escovitch with Mango Aioli

Say goodbye to bland. Food Network star Jeff Mauro delivers a flavorful fish sandwich that comes with a fruity kick. See how easy it can be to elevate a dish with just a few ingredients!

Grilled Blackened Snapper Sandwich Escovitch with Mango Aioli
Serves 4

Ingredients

For the pickled escovitch peppers:
1 1/2 cups apple cider vinegar
1/3 cup granulated sugar
1 tablespoon honey (or Agave syrup)
2 sprigs thyme
1 sprig fresh tarragon
1 red bell pepper, cored and julienned
1 orange bell pepper, cored and julienned
1 yellow bell pepper, cored and julienned
1 jalapeno, cored and julienned
1/2 medium onion, peeled and thinly sliced

For the mango aioli:
1 cup mayonnaise
1/4 cup mango chutney
Zest and juice from 1 lime
Sea salt, to taste
Freshly ground black pepper, to taste

For the grilled blackened snapper sandwich:
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons unsalted butter
Extra-virgin olive oil, if needed
Vegetable oil, for the grill
Nonstick cooking spray, for the grill
4 (4- to 6-oounce) snapper fillets, skin removed
2 cups shredded iceberg
4 large potato rolls, buttered and griddled
Shredded lettuce, for serving

Directions

1. Make the pickled escovitch peppers: In a small saucepan over medium-high heat, combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt. Bring to a boil and urn off the heat. Add the bell peppers and onion. Let cool to room temperature.

2.
Make the mango aioli: In a small bowl, stir together mayonnaise, mango chutney, lime zest and juice, salt, and pepper until well combined.

3. Make the sandwiches: In a microwave-safe bowl, add salt, cayenne pepper, chili powder, paprika, pepper, onion powder, garlic powder, thyme, oregano, and butter. Cover with wet paper towel and microwave on high 45 seconds. Remove and whisk together until combined. Add oil to thin the sauce, if needed. Let cool completely.

4. Heat grill to high and cover. Clean the grates well and coat with vegetable oil and cooking spray.

5. Coat both sides of fillets in blackening spice/butter mixture.

6. Place on grill and cook uncovered 2 to 3 minutes. Using a fish spatula, gently flip the fillets and cook until internal temperature reaches 135 degrees, about another 2 to 3 minutes, depending on thickness. Remove and slice in half, if needed, to fit on bun.

7. Place a fillet (or halves) on bottom half of bun and top with some escovitch peppers and lettuce. Generously spread aioli on top half of bun and place on top of lettuce. Repeat with remaining ingredients.

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