New Orleans Fishwiches

June 2010
New Orleans Fishwiches

by 1 people

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Makes: 4 servings

  • 1/4 cup sun-dried tomatoes
  • 4 tablespoons butter
  • Boiling water
  • 1 clove garlic, crushed
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon hot sauce, such as Frank's RedHot
  • 1 cup drained giardiniera (pickled vegetables)
  • 1/2 cup sicilian green olives or spanish pimiento-stuffed olives
  • A generous handful of flat-leaf parsley
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 4 6- to 8-ounce fillets grouper, wahoo or mahi-mahi
  • Old Bay Seasoning
  • Pepper
  • 4 kaiser rolls, split
  • Bibb or butter lettuce leaves
  1. Preheat an outdoor grill or griddle pan to medium-high heat. In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes.
  2. In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.
  3. Using a food processor, pulse the sun-dried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer to a bowl and stir in the EVOO.
  4. Brush the fish on both sides with the garlic butter and sprinkle with Old Bay and a little pepper. Place on the grill or griddle and cook, basting with more garlic butter, for 3 minutes on each side.
  5. Toast the rolls on the grill or under a hot broiler. Slather the rolls with the olive sauce and pile on the fish and lettuce.