Recently I’ve had it in my head that I need to eat more fish at home. Seeing as though I live on an island with an abundance of fantastic fresh fish available it shouldn’t be too much of a challenge. I used Chilean Sea Bass for this sandwich but you could also use cod, grouper or any other white flaky fish.
Keeping with that thought I decided to make this sandwich and it was so fantastic!! Light, flaky fish and tangy, zesty tartar sauce. It wasn’t too big or too small-just right. These sandwiches came together in no time. While the fish is cooking you prepare the sauce.
Grilled Chilean Sea Bass Sandwich with Homemade Tartar Sauce
- 1 5-6oz fresh Chilean Sea Bass filet, skin and any bones removed
- 1 tsp olive oil
- salt & pepper for seasoning
- 1 sandwich roll or hamburger bun (I used one Arnold whole wheat Sandwich Thin)
- lettuce leaves
- Pre-heat a stove top grill pan to medium heat (you can also use an outdoor grill).
- Drizzle fish with olive oil on all sides and then season with salt and pepper.
- Place fish on the grill and cook for about 3 minutes on each side (depending on the size of the fish) until fish flakes easily with a fork.
- Place fish, lettuce and tartar sauce (recipe below) on a bun and enjoy.
Makes 1 sandwich.
Homemade Tartar Sauce
- 1/4 cup light mayonnaise
- 2 tbsp chopped scallions
- 1&1/2 tbsp finely chopped cornichons
- 1&1/2 tsp capers, drained
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- Mix all ingredients in a bowl and set aside to use right away or refrigerate until later.
Makes just over 1/4 cup of sauce.
Both recipies adapted from Cooking Light Fresh Food Fast cookbook.