Grouper Sandwiches With Wasabi Coleslaw Recipes

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GRILLED FISH SANDWICH WITH CABBAGE SLAW



Grilled Fish Sandwich with Cabbage Slaw image

Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

4 cups shredded green cabbage (from 1/4 head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
8 thick slices sandwich bread, such as brioche or country-style white

Steps:

  • In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
  • Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
  • Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

Nutrition Facts : Calories 420 g, Fat 11 g, Fiber 8 g, Protein 42 g

GROUPER SANDWICHES WITH WASABI COLESLAW



Grouper Sandwiches with Wasabi Coleslaw image

Categories     Sandwich     Fish     Picnic     Super Bowl     Quick & Easy     Lunch     Vinegar     Spring     Winter     Cabbage     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 8

2 cups thinly sliced red cabbage
1/4 cup wasabi mayonnaise
2 tablespoons rice vinegar
4 5-ounce grouper fillets or other firm white fish
1/2 cuppanko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3 tablespoons vegetable oil
4 sesame-seed sandwich buns, split
Lemon wedges

Steps:

  • Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
  • Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
  • Meanwhile, toast sandwich buns.
  • Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.

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