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
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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