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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This sandwich is a great way to use leftover fish. Any firm white fish such as tilapia, grouper, or snapper works well. The recipe calls for cooked white fish, it doesn't matter really how it is cooked (poached, baked, or steamed). Ingredients:
2 lbs firm white fish fillets, cooked |
1/4 teaspoon lemon zest |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 french rolls, split |
4 romaine lettuce leaves |
1/4 cup red onion, thinly sliced |
1 cup mayonnaise |
1 teaspoon lemon zest |
1 tablespoon fresh lemon juice |
1 cup fresh basil leaf, loosely packed |
1 cup mayonnaise |
1 tablespoon fresh lime juice |
2 tablespoons chili-garlic sauce |
Directions:
1. MAKE THE MAYONNAISE:.
2. For the basil: Process all of the ingredients in a food processor or blender until smooth, scrape down sides as needed.
3. Place in a jar/bowl, cover and refrigerate until ready to use, or up to 1 week.
4. Garlic-chili: Stir together all of the ingredients.
5. Place in a jar/bowl, cover and refrigerate until ready to use or up to 1 week.
6. SANDWICHES:.
7. Flake the fish in a medium bowl.
8. Add 1/4 tsp lemon zest, 1/4 cup lemon juice, 2 Tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper, tossing gently to coat.
9. Spread your choice of mayonnaise evenly on cut sides of the rolls.
10. Place lettuce and fish on bottom halves of rolls.
11. Top with onions and cover with roll tops.
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