I vividly remember eating "fish" sandwiches as a child when the frozen square patties showed up in our local supermarket.
The fish sandwich and I did not get off to a good start. But now, as I see a "modern take" on the fish sandwich in restaurants across the nation, I'm growing to appreciate them. .
We are so fortunate that our grocery stores now have a greater array of fish from which to choose. Today's recipe for Modern Fish Sandwiches is a celebration of that. Choose halibut, snapper, grouper -- or really any fish that you enjoy. A gentle dusting of flour and a quick saute, and dinner is done. Top it off with our Special Seafood Sauce -- a delightful combination of tartar sauce and the traditional ketchup/horseradish mix -- and you're set to go.
Modern Fish Sandwich
4 to 5 ounces fresh fish fillet (such as halibut, snapper, grouper, etc.)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
Kaiser roll or bun of choice
Special Seafood Sauce, recipe follows
Lettuce leaves, optional, for serving
Lightly sprinkle the fish with salt and pepper. Put the flour and fish fillet into a gallon-sized, zipper-topped bag. Shake to coat the fillet with flour. Remove the fillet, and shake off any excess.
Heat the oil in a 6-inch or larger saute pan over medium-high heat. When the oil is hot, place the fillet in the pan and cook on both sides, about three to four minutes each (depending on thickness of fish), until it flakes easily with a fork. Try to avoid turning more than once as fish tends to crumble with multiple turnings. Toast your bread of choice, and spread 1 tablespoon of sauce on both the top and bottom of the bun. Add the lettuce, if desired, and top with the sauteed fillet. Serve immediately.
Yield: 1 serving (it can be easily doubled or more)
Approximate values per serving: 352 calories (20 percent from fat), 8 g fat (1 g saturated), 36 mg cholesterol, 30 g protein, 39 g carbohydrates, 1.5 g dietary fiber, 906.5 mg sodium
Special Seafood Sauce
1/2 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish (Cook's note)
Juice of 1 lemon
1 tablespoon ketchup
1 teaspoon horseradish, or more to taste
Cook's note: Sweet pickle relish is sometimes called sweet salad cubes. If you can't find it, substitute chopped sweet gherkins.
Place the mayonnaise in a small mixing bowl. Drain and discard the juice from the pickle relish, and add the relish to the bowl. Squeeze the lemon juice (through a strainer to catch seeds) into the bowl. Add the ketchup and horseradish. Stir to mix well. Serve at once or refrigerate until ready to serve. Makes about 3/4 cup (leftover sauce will keep, covered and refrigerated, for one week)
Approximate values per tablespoon: 22 calories (51 percent from fat), 1 g fat (0.5 g saturated), 0 mg cholesterol, trace protein, 3 g carbohydrates, trace dietary fiber, 122 mg sodium
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