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Recipe For Grilled Fish Sandwiches With Cabbage Slaw

Sunday Dinner: Grilled Fish Sandwiches With Cabbage Slaw

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.

Grilled Fish Sandwiches With Cabbage Slaw

From Everyday Food

Recipe for Grilled Fish Sandwiches With Cabbage Slaw 2010-09-10 15:59:29


  1. 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


  1. 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.
  2. 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.
  3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

Serves 4.

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