| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Fish, Sandwich |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh or frozen fish fillets,, (about 4oz.) |
| 1 |
tb |
Lemon or lime juice |
| 1 |
ts |
Lemon-pepper seasoning; Jamaican Jerk seasoning or Cajun seasoning |
| 1/2 |
c |
Mayonnaise or salad dressing |
| 4 |
ts |
Dijon-style mustard |
| 1 |
ts |
To 3 teaspoons honey |
| 4 |
sl |
Onion and Olive Focaccia (see recipe) or 4 purchased focaccia or hamburger buns or kaiser rolls,, split and toasted |
|
|
Watercress or lettuce leaves,, optional |
|
|
Roasted sweet red pepper strips or fresh tomato slices, optional |
INSTRUCTIONS
Thaw fish, if frozen. Brush fish fillets with lemon or lime juice. Rub
desired seasoning evenly onto all sides of fish. Place the seasoned fish
fillets in a well-greased wire grill basket. Grill in the wire basket on an
uncovered grill directly over medium coals for 4 to 6 minutes for each 1/2
inch thickness f fish or just till fish begins to flake easily when tested
with a fork. Meanwhile, for spread, in a small mixing bowl stir together
mayonnaise or salad dressing, mustard, and honey to taste. To serve, spread
the dressing mixture onto the cut side of focaccia slices or buns with
watercress or lettuce, fish, additional dressing mixture, roasted red
pepper or fresh tomato, and top slices or halves of bread. Makes 4
servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16,
1997
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