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Full Online Book HomeLearning KitchenSandwiches - Grilled Fish Sandwich With A Creole Corn And Jalapeno Tartar Sauce
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Sandwiches - Grilled Fish Sandwich With A Creole Corn And Jalapeno Tartar Sauce Post by :rilar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1466

Click below to download : Sandwiches - Grilled Fish Sandwich With A Creole Corn And Jalapeno Tartar Sauce (Format : PDF)

Sandwiches - Grilled Fish Sandwich With A Creole Corn And Jalapeno Tartar Sauce

Fish:
4 (6 ounces) white fish fillets
drizzle of olive oil
salt
freshly ground pepper
4 submarine rolls, split in half
4 tablespoons of butter, at room temperature


Tartar Sauce:
1 ear of sweet corn
drizzle of olive oil
salt
freshly ground pepper
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 tablespoon Creole or whole grain mustard
1 small jalapeno pepper, stemmed, seeded, and minced
1 cup olive oil

Relish:
1/4 head of radiccio
10 spears of pencil asparagus, blanched
2 roma tomatoes, cored and cut in half
1 small zucchini, cut into 1/4 inch slices
1 small yellow squash, cut into 1/4 inch slices
2 (1/4 inch) slices of red onion
1 tablespoon fresh cilantro, chopped


Preheat coals for the grill.

Season both sides of the fillets with olive oil, salt and pepper. Place fish on the grill and cook for 4 minutes each side.

Season the corn with a drizzle of olive oil, salt and pepper. Place corn on the grill and cook for 2 minutes on all sides. Remove from grill and cool completely. Using a sharp knife, remove the corn from the cob; set aside in a bowl.

In preparation for the tartar sauce: put 1 egg, 1 tablespoon of garlic, 2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of green onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food processor and puree for 15 seconds.Season with salt and pepper. With the processor running, pour 1 cup of olive oil through feeding tube in a steady stream. Season with salt and pepper.

Empty contents into a bowl and fold in grilled corn kernels. Cover and let sit for 1 hour in the refrigerator before using (best if used within 24 hours).

For the relish: In a mixing bowl, toss vegetables with olive oil.Season with salt and pepper. Place vegetables on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and cool.

Dice all the vegetables into small pieces, place back into mixing bowl and toss in 1 tablespoon of fresh cilantro.

Brush rolls with butter and place rolls on the grill, butter side down, for 1 minute on each side.

To serve, spread both sides of grilled bread with tartar sauce. Fish fillets between the two slices. Spoon the relish over the fish and serve.
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