GRILLED FISH SANDWICHES
I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.
Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 499mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
CLASSIC SALT-GRILLED FISH
Salting fish removes the fishy-tasting juice from the flesh. Shioyaki is a great way to cook sardines, swordfish, or many other types of fish.
Provided by Hiroko Shimbo
Time 40m
Yield Serves 4
Number Of Ingredients 5
Steps:
- To clean the sardines, have at hand a large bowl of cold salted water. Rinse the whole fish under cold running water. Scale the fish. Cut open the belly, and remove the gills and intestine without damaging them. Rinse the inside of the belly thoroughly but gently. Don't use a toothbrush, because sardines are very tender. Rinse the fish again in the salted water. Drain the fish, and wipe it dry with paper towels. For a more attractive presentation of cooked whole fish, you can remove the gills and intestine together without cutting the belly. To do this, insert a pair of disposable wooden chopsticks through the mouth of the fish and deep into the belly. Rotate the chopsticks several times, and then gently pull them out, with the intestine and gills sandwiched between them. If you won't be cooking the fish for several hours, wrap it in plastic, and refrigerate it.
- If you are using swordfish steaks, rinse them in cold salted water (1½ tablespoons fine salt per quart of water) very briefly. Once fish is filleted and cut into pieces, it loses its flavor quickly in water. Drain the steaks, and wipe them dry with paper towels.
- Salt the fish using the proper amount of salt (see note), and let it stand for 20 minutes. During the salting period, fire up a grill or broiler. Heat the grill rack or broiler pan to a very high temperature before placing the fish on it. This will prevent the fish from sticking to the rack or pan.
- Rinse the fish in a bowl of salted cold water (1½ tablespoons fine salt per quart of water). Wipe the fish dry with a paper towel.
- Place the fish on the hot grill rack or broiler pan, about 4 inches from the heat source, with the side that will face the diner toward the heat. Cook the fish over high heat until its surface has attained a nice golden color. Turn over the fish just once. A 1-inch-thick fish takes about 8 to 10 minutes of total cooking time.
- Mix the daikon with the soy sauce. Accompany each serving with a little tinted daikon and two lemon wedges.
GRILLED SALT-RUBBED FISH SANDWICH
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade tartar sauce, crisp lettuce, and ripe tomato slices.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 15
Steps:
- For the Sandwich: Combine thyme, lemon zest, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a small bowl. Sprinkle mixture over all sides of fillets.
- Preheat grill to medium-high. Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4 to 5 minutes a side. Transfer to a plate. Grill rolls, cut-sides down, until toasted and golden, about 30 seconds.
- For the Tartar Sauce: Combine all ingredients in a bowl and season with salt. (Sauce can be refrigerated in an airtight container up to 3 days.)
- Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato; add top halves and serve.
GRILLED FISH SANDWICHES FOR TWO
If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!
Provided by Bibi
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
- Melt butter and stir in Creole seasoning and smoked paprika.
- Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
- 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).
- Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.
Nutrition Facts : Calories 713.1 calories, Carbohydrate 71.6 g, Cholesterol 76.8 mg, Fat 27.6 g, Fiber 5.2 g, Protein 42.6 g, SaturatedFat 7.6 g, Sodium 999.8 mg, Sugar 6.8 g
GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY
Adding coconut to this green chutney makes it textured and spreadable for a sandwich. The coconut flavor is nutty and slightly sweet which perfectly balances out the spicy serrano and fresh cilantro.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
- Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
- Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
- Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.
Nutrition Facts : Calories 550, Fat 29 grams, SaturatedFat 20 grams, Cholesterol 102 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
GRILLED FISH SANDWICH WITH CABBAGE SLAW
Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
- Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
- Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
Nutrition Facts : Calories 420 g, Fat 11 g, Fiber 8 g, Protein 42 g
COFFEE-RUBBED GRILLED FISH
The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.
Provided by Nicole Taylor
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
- Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
- Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.
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