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New Orleans Fishwiches
1/4 cup sun-dried tomatoes
4 tablespoons butter
boiling water
1 clove garlic, crushed
2 tablespoons chopped fresh thyme
1 tablespoon hot sauce, such as Frank's RedHot
1 cup drained giardiniera (pickled vegetables)
1/2 cup sicilian green olives or spanish pimiento-stuffed olives
a generous handful of flat-leaf parsley
1/4 cup extra-virgin olive oil (EVOO)
4, 6 to 8 ounce fillets grouper, wahoo or mahi-mahi
Old Bay Seasoning
pepper
4 kaiser rolls, split
bibb or butter lettuce leaves
Preheat an outdoor grill or griddle pan to medium-high heat. In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes.
In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.
Using a food processor, pulse the sun-dried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer to a bowl and stir in the EVOO.
Brush the fish on both sides with the garlic butter and sprinkle with Old Bay and a little pepper. Place on the grill or griddle and cook, basting with more garlic butter, for 3 minutes on each side.
Toast the rolls on the grill or under a hot broiler. Slather the rolls with the olive sauce and pile on the fish and lettuce.
Serves 4.
From: Rachael Ray
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New Orleans Fishwiches
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Category: Recipes
Prep Time: Cook Time: Total Time:
New Orleans Fishwiches
1/4 cup sun-dried tomatoes
4 tablespoons butter
boiling water
1 clove garlic, crushed
2 tablespoons chopped fresh thyme
1 tablespoon hot sauce, such as Frank's RedHot
1 cup drained giardiniera (pickled vegetables)
1/2 cup sicilian green olives or spanish pimiento-stuffed olives
a generous handful of flat-leaf parsley
1/4 cup extra-virgin olive oil (EVOO)
4, 6 to 8 ounce fillets grouper, wahoo or mahi-mahi
Old Bay Seasoning
pepper
4 kaiser rolls, split
bibb or butter lettuce leaves
Preheat an outdoor grill or griddle pan to medium-high heat. In a small bowl, cover the sun-dried tomatoes with boiling water and let stand for 10 minutes.
In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.
Using a food processor, pulse the sun-dried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer to a bowl and stir in the EVOO.
Brush the fish on both sides with the garlic butter and sprinkle with Old Bay and a little pepper. Place on the grill or griddle and cook, basting with more garlic butter, for 3 minutes on each side.
Toast the rolls on the grill or under a hot broiler. Slather the rolls with the olive sauce and pile on the fish and lettuce.
Serves 4.
From: Rachael Ray
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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