Grilled Fish Sandwiches for Two

Prep Time:
15 mins

Cook Time:
5 mins

Total Time:
20 mins

Servings:
2

Yield:
2 sandwiches

Ingredients

Directions

Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).

Melt butter and stir in Creole seasoning and smoked paprika.

Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.

Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

Cook's Note:

I used cod fillets, but you can do these with haddock, orange roughy, or any firm, white-fleshed fish.

Nutrition Facts (per serving)

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