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Credit: Ryan Pfluger

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium. Brush the grill grates with oil. Toss the carrots, scallions, and lime juice in a small bowl. Set aside.

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  • Brush the fish with the oil and sprinkle with the salt and pepper. Grill the fish, covered, until it no longer sticks to the grate, about 4 minutes. Carefully flip, using a metal spatula, and grill, uncovered, until the fish flakes easily, about 2 minutes. Remove from grill.

  • Grill the bread until toasted, about 1 minute per side.

  • Spread 1 tablespoon Spicy Mayo on the cut side of each bread slice. Divide the fish, carrot mixture, cucumber, and mint among 4 of the bread slices. Top with the remaining bread slices and serve.

Chef's Notes

Spicy Mayo
Stir together 1 cup mayonnaise, ¼ cup Asian chili garlic sauce, and ¼ cup dill pickle relish. Other uses: Spread on a BLT, serve with French fries, or use as a dressing on an iceberg wedge.

Nutrition Facts

596 calories; fat 30g; saturated fat 5g; cholesterol 60mg; sodium 1068mg; protein 36g; carbohydrates 45g; sugars 5g; fiber 4g; iron 4mg; calcium 106mg.
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