No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Grilled Snapper Sandwich with Pickled Vegetables

  • Prep:
  • Total Time:
  • Yield: Makes 4
Grilled Snapper Sandwich with Pickled Vegetables

Photography: David Malosh

Source: Martha Stewart Living

Ingredients

  • 2 carrots, peeled into ribbons (about 2 cups)
  • 1 small cucumber, such as Persian, thinly sliced (about 1 cup)
  • 4 radishes, very thinly sliced (about 1 cup)
  • 1/4 cup unseasoned rice-wine vinegar
  • 2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons Sriracha, plus more for serving (optional)
  • 2 skinless red-snapper fillets (each about 8 ounces)
  • Extra-virgin olive oil, for brushing
  • 4 Portuguese rolls, halved
  • 1/2 cup lightly packed fresh cilantro leaves

Directions

  1. Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.

  2. Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.

  3. Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

Related Topics