Recipe by LifeIsGood
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!
Top Review by breezermom
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!
- 3⁄4 cup Hellmann's mayonnaise
- 1 1⁄2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons minced yellow onions
- 1 1⁄2 tablespoons minced sweet pickles
- 1 1⁄2 teaspoons pickle juice
- 1 teaspoon fresh lemon juice
- 1⁄2 teaspoon ground black pepper
- 1 lb red snapper, about 1/2 inch thick (or similar fish)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground pepper
- 1⁄2 teaspoon kosher salt
- 1 lemon, halved
- 4 sourdough rolls, split and toasted
- 8 romaine lettuce leaves
Directions See How It's Made
- Tartar Sauce:.
- Combine the mayo, mustard, onion, pickle, pickle juice, lemon juice and pepper; stir until blended.
- Cover and refrigerate until needed.
- Preheat broiler.
- Cut the snapper fillet into 4 equal pieces.
- Brush each fillet on both sides with the melted butter.
- Sprinkle on both sides with the pepper and salt.
- Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source.
- Broil, turning once, just until the flesh flakes easily with a fork, 3-4 minutes on each side. *Do not overcook*.
- Remove from the broiler and squeeze the juice from the lemon halves evenly over the fillets.
- Spread the cut sides of the rolls with some of the tartar sauce.
- Top the bottom halves of the rolls with the hot fish and lettuce leaves, dividing evenly.
- Top with remaining roll halves and serve.