Already, I'm pining for the fish sandwiches that I enjoyed on my culinary tour of Maui. That's why, for dinner tonight, I'm going to re-create this casual, kid-friendly meal in the comfort of my own home.
Don't be intimidated by the idea of throwing a delicate protein like fish on the grill. Just opt for a firm-fleshed species, like striped bass, being sure to dry it completely before putting it on the grill. Once it's cooking, leave the fish alone to do its thing; flip it and remove it from heat using the thinnest, widest spatula possible.
To make this meal a shore thing tonight, read more.
- 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
- 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.
- 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.
- Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
- Main Dishes, Fish
- North American
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