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Ingredients

• ✓ remoulade sauce
• butter
• creole seasoning
• cod
• paprika
• vegetable oil
• sandwich roll
• romaine lettuce
• tomato

Instructions

1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
4. 4 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).
5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Ingredients

• ✓ remoulade sauce
• panko bread crumb
• mayonnaise
• egg
• worcestershire sauce
• mustard
• cajun seasoning
• salt
• cayenne pepper
• white pepper
• crabmeat
• brioche slider bun

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.
2. 2 Mix bread crumbs, mayonnaise, egg, Worcestershire, mustard, Cajun seasoning, salt, cayenne, and pepper together in a small mixing bowl. Fold in crabmeat gently.
3. 3 Form into 3 equal-size crab cakes using a biscuit cutter. Place cakes on a parchment round and transfer to the air fryer basket.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip and continue to cook until browned, about 6 minutes more. Serve with remoulade sauce on slider buns.

By thedailygourmet