How to Cook a Scamp Grouper Sandwich | On the Hook

Take the scamp grouper and remove it from the bone using a fillet knife, cutting underneath the rib bones.

Skin the grouper by making an incision and wiggling the knife back and forth to separate the meat from the skin.

Portion the grouper into 6-7 ounce pieces for the sandwich.

Prepare the brussels sprouts by julienning them into thin slices.

Hollow out the red pepper by cutting off the top and bottom, then slicing it open to remove seeds and ribs.

Julienne the red pepper into thin pieces to match the size of the brussels sprouts.

Julienne the carrots or use pre-cut ones for convenience.

Combine the brussels sprouts, julienned red pepper, and carrots in a bowl.

Add fresh cilantro to the vegetable mixture and toss to combine.

Make the dressing by mixing champagne vinegar, cumin, honey, and mayonnaise in a pot.

Season the dressing with kosher salt and black coarse pepper.

Squeeze lime juice into the dressing after rolling the limes to make them easier to juice.

Mix the dressing thoroughly and pour it over the slaw mixture, tossing to combine.

Equipment Needed

Spice Level:

Dietary

Allergens