Ryan Pfluger
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

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