Broiled Snapper on Toasted Sourdough

Total Time
28mins
Prep 20 mins
Cook 8 mins

The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. Note: I really like to toast my rolls or bread for this recipe. Also, you can use any type of firm white fish. Enjoy!

Ingredients Nutrition

Directions

  1. Tartar Sauce:.
  2. Combine the mayo, mustard, onion, pickle, pickle juice, lemon juice and pepper; stir until blended.
  3. Cover and refrigerate until needed.
  4. Fish:.
  5. Preheat broiler.
  6. Cut the snapper fillet into 4 equal pieces.
  7. Brush each fillet on both sides with the melted butter.
  8. Sprinkle on both sides with the pepper and salt.
  9. Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source.
  10. Broil, turning once, just until the flesh flakes easily with a fork, 3-4 minutes on each side. *Do not overcook*.
  11. Remove from the broiler and squeeze the juice from the lemon halves evenly over the fillets.
  12. Spread the cut sides of the rolls with some of the tartar sauce.
  13. Top the bottom halves of the rolls with the hot fish and lettuce leaves, dividing evenly.
  14. Top with remaining roll halves and serve.

Reviews

(4)
Most Helpful

What a wonderful, clean, fresh-tasting fish. No overpowering seasonings on the fish, letting the fish shine. I did broil mine, and also added a sliced tomato to my sandwich. Wonderful with the sour dough bread. Thanks for sharing!

breezermom August 28, 2012

This is a gourmet fish sandwich! I used orange roughy and it was delicious. I cut way back on the tartar sauce, and still had some left over. Really enjoyed this. Made for Top Favorites of 2009 Tag Game.

Julie F March 06, 2010

I happened to have fresh tuna, so used that. Served on sourdough toast. Thanks! Made for the Epicurean Queens-ZWT 2009.

Sharon123 June 12, 2009

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