Grilled Snapper Sandwich with Pickled Vegetables

Prep Time:
20 mins
Total Time:
25 mins

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.


  • 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

  • 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


  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.

    David Malosh
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