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Fish Sandwiches

Use steamed, poached, or baked fish in this sandwich. It's a great way to use leftover grilled fish too. Any firm white fish, such as tilapia, snapper, or grouper, works well

Southern Living JULY 2006

  • Yield: Makes 4 servings
  • Prep time:15 Minutes

Ingredients

  • 2 pounds firm white fish, cooked
  • 1/4 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Basil Mayonnaise
  • 4 French bread rolls, split
  • 4 romaine lettuce leaves
  • 1/4 cup thinly sliced red onion

Preparation

1. Flake fish in a medium bowl. Add 1/4 tsp. lemon rind, 1/4 cup lemon juice, 2 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper, tossing gently to coat.

2. Spread Basil Mayonnaise evenly on cut sides of rolls. Place lettuce and fish on bottom halves of rolls; top with onion, and cover with roll tops.

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Fish Sandwiches recipe

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