You'll love these fresh grilled fish sandwiches. Pick your seasoning then top with a mayonnaise spread.
Recipe from Better Homes and Gardens
4 4 - 5 ounces fresh or frozen fish fillets, 1/2- to 3/4-inch thick
1 tablespoon lemon or lime juice
1 teaspoon lemon-pepper seasoning, Jamaican jerk seasoning, or Cajun seasoning
1/2 cup mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 teaspoon honey
4 hamburger buns or kaiser rolls, split and toasted
Watercress or lettuce leaves (optional)
Roasted red sweet pepper strips or fresh tomato slices (optional)
Place fish in a greased grill basket, tucking under any thin edges. For a charcoal grill, grill fish on the rack of an uncovered grill directly over medium coals until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)
Remove fish from grill. To serve, spread bottom half of buns with mayonnaise mixture. Top with watercress (if desired), fish, additional mayonnaise mixture, red pepper strips (if desired), and top halves of buns. Makes 4 servings.
Per Serving: cal. (kcal) 311, Fat, total (g) 14, chol. (mg) 51, sat. fat (g) 2, carb. (g) 24, fiber (g) 1, pro. (g) 22, vit. A (RE) 21, vit. C (mg) 2, sodium (mg) 676, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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