Broiled Snapper on Toasted Sourdough |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. Note: I really like to toast my rolls or bread for this recipe. Also, you can use any type of firm white fish. Enjoy! Ingredients:
3/4 cup hellmann's mayonnaise |
1 1/2 tablespoons dijon mustard |
1 1/2 tablespoons minced yellow onions |
1 1/2 tablespoons minced sweet pickles |
1 1/2 teaspoons pickle juice |
1 teaspoon fresh lemon juice |
1/2 teaspoon ground black pepper |
1 lb red snapper, about 1/2 inch thick (or similar fish) |
2 tablespoons unsalted butter, melted |
1 teaspoon ground pepper |
1/2 teaspoon kosher salt |
1 lemon, halved |
4 sourdough rolls, split and toasted |
8 romaine lettuce leaves |
Directions:
1. Tartar Sauce:.
2. Combine the mayo, mustard, onion, pickle, pickle juice, lemon juice and pepper; stir until blended.
3. Cover and refrigerate until needed.
4. Fish:.
5. Preheat broiler.
6. Cut the snapper fillet into 4 equal pieces.
7. Brush each fillet on both sides with the melted butter.
8. Sprinkle on both sides with the pepper and salt.
9. Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source.
10. Broil, turning once, just until the flesh flakes easily with a fork, 3-4 minutes on each side. *Do not overcook*.
11. Remove from the broiler and squeeze the juice from the lemon halves evenly over the fillets.
12. Spread the cut sides of the rolls with some of the tartar sauce.
13. Top the bottom halves of the rolls with the hot fish and lettuce leaves, dividing evenly.
14. Top with remaining roll halves and serve.
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