Reviews        Add Rating & Review

Back to Grilled Salt-Rubbed Fish Sandwich All Reviews for Grilled Salt-Rubbed Fish Sandwich - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Grilled Salt-Rubbed Fish Sandwich Credit: Chris Simpson Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Ingredients Sandwich: 1 tablespoon fresh thyme leaves Finely grated zest of 1 lemon, plus wedges for serving Fleur de sel and freshly ground pepper 4 mahi-mahi, striped-bass, or grouper fillets (each 6 ounces), skins removed Extra-virgin olive oil, for drizzling 4 hoagie or other soft rolls, split 4 leaves Boston or Bibb lettuce, for serving 1 large tomato, sliced, for serving Tartar Sauce: 1/2 cup mayonnaise 2 tablespoons chopped dill pickles 1 tablespoon white-wine vinegar 1 tablespoon capers, drained, rinsed, and chopped 1 teaspoon Dijon mustard 1 tablespoon chopped scallion Kosher salt

Cook’s Notes This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com. 

Gallery Grilled Salt-Rubbed Fish Sandwich Credit: Chris Simpson

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Grilled Salt-Rubbed Fish Sandwich      Credit: Chris Simpson

Grilled Salt-Rubbed Fish Sandwich

Credit: Chris Simpson

Grilled Salt-Rubbed Fish Sandwich

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Recipe Summary

prep: 25 mins total: 35 mins

Servings: 4

prep: 25 mins

total: 35 mins

prep:

25 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon fresh thyme leaves Finely grated zest of 1 lemon, plus wedges for serving Fleur de sel and freshly ground pepper 4 mahi-mahi, striped-bass, or grouper fillets (each 6 ounces), skins removed Extra-virgin olive oil, for drizzling 4 hoagie or other soft rolls, split 4 leaves Boston or Bibb lettuce, for serving 1 large tomato, sliced, for serving

  • 1/2 cup mayonnaise 2 tablespoons chopped dill pickles 1 tablespoon white-wine vinegar 1 tablespoon capers, drained, rinsed, and chopped 1 teaspoon Dijon mustard 1 tablespoon chopped scallion Kosher salt

Directions

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.

Cook’s Notes This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com. 

Cook’s Notes

This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com. 

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Grilled Salt-Rubbed Fish Sandwich

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Salt-Rubbed Fish Sandwich

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest