Really Good Fish Sandwich

Really Good Fish Sandwich

A sandwich, at least in my books, is really just an excuse to eat great condiments. In this case you'll want to eat by the spoonful. Keep the recipe for it on your fridge door or, better yet, memorize it. It's pretty much the greatest on any fish tucked into a sandwich or not. If cooking fish on the grill gives you anxiety, use a snug grilling basket or one of those silicone grilling mats. The skin won['t be quite as crisp, but you 

will be happier.

Ingredients:

Salsa Verde

2 tbsp (30 mL) extra virgin olive oil

2 tbsp (30 mL) white wine vinegar

Zest and juice of 1 lime

1 tbsp (15 mL) honey

2 tsp (10 mL) white miso

1 bunch green onions, thinly sliced

1 cup (250 mL) chopped cilantro leaves and stems

1-inch (2.5-cm) piece ginger, finely chopped

2 cloves garlic, finely chopped or grated

1 stemmed jalapeño, seeds and all, finely chopped

Salt and freshly ground black pepper

1 fillet steelhead trout, 1 to 1 1/4 lbs (455 to 565 g), boneless, skin-on, cut into four equal pieces

Olive oil for drizzling

Salt and freshly ground black pepper

4 good-quality burger buns

Mayonnaise

Plain kettle chips 

Directions:

For the salsa verde, whisk together oil, vinegar, lime zest and juice, honey and miso in a small bowl. Stir in onions, cilantro, ginger, garlic and jalapeño. Season with salt and pepper to taste and set aside. Salsa verde can be made a few hours ahead of time, but is best served at room temperature on the day it’s made.

2. Preheat grill to high.

3. Drizzle fish pieces with a little olive oil. Season lightly with salt and pepper. Grill, skin side down, for 4 minutes. Gently flip and cook 3 minutes longer.

4. Meanwhile, lightly toast buns. Spread bottoms and tops with as much mayonnaise as you like, then place a piece of fish on each bottom bun. Spoon a liberal amount of salsa verde over each and top with a handful of potato chips. Close up with bun tops and eat straight away. 

Makes 4 sandwiches