Grilled Fish Po' Boy with Provolone (Keto-Friendly)

1.Preheat your grill or grill pan to medium-high heat (about 400°F/200°C).

2.Pat the fish fillets dry with paper towels. Brush both sides with olive oil, then season evenly with smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.

3.Grill the fish fillets for 3-4 minutes per side, or until the flesh is opaque and flakes easily with a fork. In the last minute of grilling, place a slice of provolone cheese on each fillet and close the grill lid to melt the cheese.

4.While the fish cooks, mix mayonnaise, Dijon mustard, and lemon juice in a small bowl until smooth. Set aside.

5.If using keto buns, lightly toast them on the grill for 1-2 minutes until golden. If using lettuce wraps, separate and dry the leaves.

6.To assemble, spread the tangy mayo mixture on the cut sides of each bun (or inside each lettuce leaf). Layer with shredded iceberg lettuce, a grilled fish fillet topped with melted provolone, and tomato slices if desired.

7.Sprinkle with chopped parsley and serve immediately with lemon wedges on the side. Enjoy your keto-friendly Grilled Fish Po' Boy!