No hay nada mejor que un sándwich de pescado fresco a la parrilla (o una hamburguesa, según donde vivas). Yo utilizo un buen pescado blanco y lo acompaño con ensalada de col, pepinos y salsa tártara. Aquí te dejo cómo puedes prepararlo en casa.
Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
20 minutes
There's not much better then a fresh, grilled fish sandwich (or burger depending where you live). I use a nice white fish and pair it with slaw, cucumbers and tartar sauce. Here's how you can make it at home.
Ingredients
- 800g (28 oz) white fish (I used snapper, but use something local if you live near water)
- 2 tbsp olive oil
- salt to taste
- 2 tsp Tajín seasoning
- 1/4 head red cabbage, finely sliced
- 1 carrot, peeled and grated
- 1 tbsp apple cider vinegar
- 1 cucumber, sliced lengthways very thinly (a mandoline or peeler works well)
- 4 tbsp mayonnaise
- 1 shallot, finely diced
- small handful of fresh dill, finely chopped
- 1 tsp capers
- 8 cornichons, diced
- 4 potato buns
- 1 tbsp butter
Directions
Season your fish with salt and Tajín, then leave it in the fridge until ready to grill.
- To make the slaw, add the finely sliced red cabbage and grated carrot to a bowl. Season with salt and half a tablespoon of apple cider vinegar. Mix well and leave in the fridge until ready to assemble.
- Season the cucumber slices with a pinch of salt and the remaining vinegar, then leave in the fridge until ready to assemble.
- To make the tartar sauce, in a small bowl, mix together the mayonnaise, shallot, fresh dill, capers, and diced cornichons.
- Grill the seasoned fish over high heat for 2-3 minutes on each side. While the fish is cooking, butter the buns and toast them on the grill until golden.
- To assemble the sandwich, start with a generous amount of tartar sauce on the bottom bun, followed by a layer of red cabbage slaw, grilled fish, and sliced cucumbers. Top with the other half of the bun, and you’re good to go.
