All of Us


All of Us


Half & Half



  • ¼ cup brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • ½ teaspoon white pepper
  • Kosher salt
  • Cracked black pepper
  • 3 tablespoons olive oil
  • 1 filet snapper, cut in half
  • 1 French loaf
  • 1 cup mixed baby arugula and baby spinach
  • Remoulade Sauce
  • ½ cup mayo
  • ¼ cup of your favorite BBQ sauce
  • ¼ cup relish
  • 1 tablespoon yellow mustard


Method: 1. Mix the sugar, smoked paprika, garlic powder, dried thyme, oregano, cayenne pepper, white pepper, salt and pepper to taste in a small bowl. This will create the blackening seasoning. 2. Heat your skillet to medium high heat with olive oil. Season the snapper on each side with the blackening season you just created. 3. Place the fish in the pan so it can begin to sear roughly 3-4 minutes per side or until the spices have formed a nice crust. You can reduce the heat to medium- medium low and cook for another 2 minutes. Once the snapper begins to flake it’s nearly done. 4. In the meantime make the Remoulade Sauce. Whisk all of the ingredients in the sauce in a medium bowl and set aside. 5. Cut the French loaf in half with a serrated knife. Sauce each side of the bread with the Remoulade Sauce. Using a fish spatula, place the fish fillet onto the bread. Top with arugula and spinach mix. Cut the sandwich into 4-6 pieces depending on how big you want your pieces to be. Serve with your favorite BBQ potato chips.