Happy Labor Day weekend! We’re hoping it doesn’t rain so we can fire up the grill and have a pool party with friends.
These grouper sliders are perfect barbecue fare. I like sliders rather than full-sized sandwiches because they’re easy to grab and eat and they’re not too filling, which leaves room for all those snacks and sides. Or another slider. 
The small size also means they cook fast, so you don’t have to sweat over the grill for a long time. 
Once the grouper is grilled and juicy and the buns are toasty, it’s time to eat. I let everyone build their own with veggies and condiments. Plain mayo or tartar sauce is an option, but I highly recommend this basil mayo. Slather it over the buns and drizzle a little more between the fish and the veggies. It’s fresh, creamy, tart, and garlicky. 
At my house you don’t have to wait 30 minutes to swim after you eat. Go ahead and chow down.
- 1 pound grouper fillets, cut in 6 pieces
- 6 small rolls or buns, sliced in half
- 2 tablespoons grapeseed oil
- 1/4 cup mayo
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- 3 large romain leaves, torn in half
- 1 large tomato, sliced
- 1/2 red onion, thinly sliced
- Season each piece of grouper with salt and pepper.
- Heat a grill over medium high.
- Scrape the grill clean and season it: Fold up a paper towel into a small square. Using tongs, dip the paper towel into the oil and rub it over the grill grates several times.
- Place the fish and rolls on the grill. Grill the rolls on each side until they're toasted (a minute or so on each side). Grill the fish 3-4 minutes per side, depending on how thick the pieces are. Once a skewer can be slipped through easily they're done.
- Place the fish between each roll. If necessary, insert toothpicks to hold them together.
- Combine the mayo, basil, garlic, lime juice, mustard, salt and pepper in a blender or food processor and blend until smooth. Taste and adjust the seasonings.
- Serve the sliders alongside a dish of basil mayo and a platter of romain leaves, tomato, and onion.
