2 Teaspoons TRAEGER Blackened Saskatchewan Seasoning Blend

2 (4-6 oz.) Snapper, Grouper, or other White Flakey Fish about ½ inch thick

1/2 Cup Lettuce, shredded

2 Slices Beefsteak Tomato

4 Grillo Dill Pickle slices; per sandwich

4 Tablespoons Mayonnaise 

1 Teaspoon Hot Sauce

1 Tablespoon Dill Pickle Relish

1 Teaspoon Pickle Juice

1/2 Teaspoon Garlic Powder 

1/2 Teaspoons Kosher Salt & Black Pepper

2 Martin’s Sandwich Potato Rolls


2 Slices of Pepper Jack Cheese 

*Olive Oil and Butter as needed*


Step 1

Start to heat your cast iron skillet on Medium high heat.

Step 2

Pat your fish fillets dry 

Step 3

Shake seasoning rub on top and bottom of each fillet; use more as desired.

Step 4

Prep and set aside; Shredded Lettuce, Slices of Tomato and Pickles 

Step 5

Prepare tarter sauce by mixing together the mayo, dill pickle relish, hot sauce, garlic powder, and pickle juice to Taste; add more hot sauce as desired.

Step 6

In your pre-heated large cast iron skillet, drizzle entire pan with oil and lay fish fillet away from you in the pan. Sear for about 3 - 4 minutes on each side; only flip once, don't touch the fish until done. Add your cheese to melt, remove and let set until rolls are toasted.

Step 7

Butter the cut side of the Sandwich Potato Rolls and carefully place in a skillet, butter side down, for approximately 2-3 minutes to toast.

Step 8

Remove Buns from Pan and start to assemble:

Step 9

Add, Tarter to the bottom bun, followed by pickles, lettuce, tomato, then add your fish and a little more tarter to the top bun. Cover and serve

Step 10

Serve immediately.