If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!
Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
Melt butter and stir in Creole seasoning and smoked paprika.
Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.
Per Serving: 713 calories; protein 42.6g; carbohydrates 71.6g; fat 27.6g; cholesterol 76.8mg; sodium 999.8mg.