Grilled Fish Sandwich with Cabbage Slaw
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- Yield Serves 4
Ingredients
- 4 cups shredded green cabbage (from head cabbage)
- Coarse salt and ground pepper
- 1 celery stalk, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons mayonnaise
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon caraway seed
- Vegetable oil, for grilling
- 4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
- 8 thick slices sandwich bread, such as brioche or country-style white
Directions
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In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
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Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
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Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
Cook's Note
Patting the fish dry with paper towels is crucial for preventing it from sticking to the grill. Always use a wide spatula to move the fish (never tongs or a grilling fork) and turn the fillets only once.
I have made these sandwiches twice & each time had great reviews. I used brioche & served them with the Parmesan-Coated Sweet Potato Fries & a homemade aïoli dipping sauce. Yum!