Recipe by Allison Williams
I know it sounds strange, but I've found this is a quick and easy way to dress up your favorite fish for lunch. I use whatever fish we catch around here (snapper, flounder) but any grocery store fish filets should work just fine. Also, I recommend a cast-iron skillet.
- 2 fish fillets (4-6 oz.)
- 1 roma tomato (plum)
- 2 -4 ounces mozzarella cheese
- 4 slices sourdough bread
- 4 teaspoons butter
- 2 teaspoons garlic powder
- 1⁄2 teaspoon dried basil
- cooking spray or oil
- lemon juice
Directions See How It's Made
- Drizzle filets with lemon juice on both sides, then sprinkle with garlic powder.
- Allow skillet to heat, then spray lightly with cooking spray (or just a small amount of olive oil).
- Slice tomato and enough mozzarella to cover two slices of bread (2-4 oz. depending on thickness of slices).
- Place fish in skillet and sprinkle with basil. Cook 2-3 minutes, adding lemon juice as needed. Turn fish over and sprinkle with basil. Cook another 4-5 minutes or until fish is cooked through and flaky.
- Lighty butter one side of each slice of bread. Buttered sides go on the outside of the sandwich.
- Layer mozzarella slices, cooked fish, and sliced tomato between slices of sourdough.
- Remove any extra flakes of fish, oil, etc from skillet.
- Place sandwiches in skillet (buttered sides out) and cook over low-medium heat until one slice of bread is"toasted" to desired darkness.
- Using two spatulas, turn sandwiches over in skillet, taking care not to loose the tomato slices, and cook as before. Remove from skillet, slice in half, and serve.