Food & Cooking Recipes Ingredients Seafood Recipes Grilled Snapper Sandwich with Pickled Vegetables 4.2 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 31, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Yield: 4 Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi. 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) ¼ cup unseasoned rice-wine vinegar 2 teaspoons sugar Coarse salt and freshly ground pepper ⅓ cup mayonnaise 1 ½ 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 ½ cup lightly packed fresh cilantro leaves Directions Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl. 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. 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. David Malosh Rate it Print