Grilled Fish Sandwiches With Cilantro Chutney Recipes

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GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE



Grilled Halibut Fish Sandwiches with Tartar Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 30

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable or olive oil, for drizzling
2 teaspoons crab boil seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Asparagus Salad, recipe follows
1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor
Tartar sauce:
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

  • Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
  • Place melted butter in a small dish and add juice of 1/2 lemon.
  • Combine all ingredients for the tartar sauce in a small bowl.
  • Lightly toast buns on grill pan after fish is removed.
  • To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
  • Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
  • Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes, overlapping, including pasta
  • Ease of preparation: easy

GRILLED FISH SANDWICHES



Grilled Fish Sandwiches image

I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 cod fillets (4 ounces each)
1 tablespoon lime juice
1/2 teaspoon lemon-pepper seasoning
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
1 teaspoon honey
4 hamburger buns, split
Lettuce leaves
Tomato slices

Steps:

  • Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.

Nutrition Facts : Calories 224 calories, Fat 2g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 499mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

CILANTRO CHUTNEY



Cilantro Chutney image

Enjoy with samosas, chips, or as a sandwich spread.

Provided by Sunaina

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 15m

Yield 14

Number Of Ingredients 7

2 bunches fresh cilantro, leaves picked from stems
2 tablespoons minced fresh ginger root
1 teaspoon cumin seeds
2 green chile peppers
2 tablespoons lemon juice
2 tablespoons tomato sauce
1 tablespoon water, or as needed

Steps:

  • Blend the cilantro, ginger, cumin, green chile peppers, lemon juice, and tomato sauce in a food processor or blender until finely ground. Stir water into the mixture to give a sauce-like consistency as desired.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 16.1 mg, Sugar 0.6 g

CURRANT-APPLE-CRANBERRY CHUTNEY



Currant-Apple-Cranberry Chutney image

Provided by Food Network Kitchen

Time 40m

Yield 6

Number Of Ingredients 10

1/4 cup red currant jam
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons finely chopped, peeled fresh ginger
1 cinnamon stick
1 shallot, chopped
Kosher salt
3 soft cooking apples, such as McIntosh, peeled, seeded, and diced
1/4 cup dried cranberries
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley.

OPEN HEARTH GRILLED FISH



Open Hearth Grilled Fish image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 9

1 (3 to 4-pound) large mouth bass
1/4 cup olive oil
Salt and cracked pepper
Louisiana hot sauce
1/4 cup thyme leaves, chopped
1/4 cup basil, chopped
1/4 cup tarragon, chopped
1/4 cup dill, chopped
1 bunch whole mixed herbs

Steps:

  • Have the local lumber company cut a piece of oak, pecan, or cedar 8 inches wide and 20 inches long. Be sure to measure your hearth height and width before cutting the plank. Oil the plank thoroughly with olive oil, rubbing well into the pores of the wood.
  • Preheat the oven to 200 degrees F.
  • To season the wood, place in preheated oven for 30 minutes. Remove and allow to cool. Build a roaring fire in your fireplace using 4 to 5 pieces of firewood in order to achieve a large coal bed. Remember that you cook on reflective heat in a fireplace, not the fire itself, so coals are important. Once a coal bed has been established, keep 1 log burning on the back of the fireplace to sustain the coals.
  • Completely scale the fish, leaving the head and tail intact. Remove the gills and rinse the inside cavity. Using a sharp paring knife, cut 3 slits on each side of the fish to the bone. These slits will be used for seasoning and to ensure proper cooking. Rub the fish with olive oil and season inside and out with salt, pepper, and hot sauce. Place chopped herbs in a small mixing bowl and blend thoroughly. Rub herb mixture in each of the 6 slits and on the outside of the fish. Fill the belly cavity with whole mixed herbs. Using heavy butcher's twine, tie the fish to the board in a criss-cross fashion and tie a knot underneath the board to secure it. The twine will guarantee that the fish stays in place and flat against the board during the baking process.
  • Using a fireplace shovel, remove the hot coals from the right or left side of the fireplace approximately 1 foot from the edge. Place the fish head-side up against the side of the fireplace. Be careful that the plank does not get near an open flame, as the board will ignite. Turn the fish every 30 minutes, first head up and then tail up. The fish will need to cook about 1 hour, depending on heat. Test the flesh for doneness with a kitchen fork. The underside of the fish will cook at the same rate since the plank is picking up the heat of the hearth. Remove from fireplace and serve on the plank for a unique presentation.
  • Cooking Instructions for a Conventional Oven: Preheat oven to 275 degrees F.
  • Cure the plank as described above and then follow seasoning instructions for fish. Place the fish lengthwise on the hot plank and place on a cookie sheet to catch any drippings that may run off during cooking. Bake on the center rack of the oven for approximately 20 minutes, or until fish is flaky. There is no need to turn the fish during the cooking process. Remove and serve on the plank for a unique presentation.

GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY



Grilled Fish Sandwiches with Cilantro Chutney image

Adding coconut to this green chutney makes it textured and spreadable for a sandwich. The coconut flavor is nutty and slightly sweet which perfectly balances out the spicy serrano and fresh cilantro.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 3/4 cups fresh cilantro
1/3 cup unsweetened shredded coconut
1 serrano pepper, stemmed and seeded
1 1-inch piece ginger, cut into coins
1 clove garlic
2 teaspoons curry powder
3 tablespoons fresh lime juice (from 1 1/2 limes)
1/4 cup plus 1 tablespoon coconut oil, melted, plus more as needed
Kosher salt
4 skinless halibut fillets (5 to 6 ounces each; 1 to 1 1/2 inches thick)
4 soft rolls (such as Portuguese rolls), split
1 1/2 cups julienned or shredded carrots
Sweet potato chips, for serving

Steps:

  • Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
  • Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
  • Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
  • Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

Nutrition Facts : Calories 550, Fat 29 grams, SaturatedFat 20 grams, Cholesterol 102 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

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