4 (5- to 6-oz.) grouper fillets, about ½ in. thick
¾ teaspoon kosher salt
½ teaspoon black pepper
1 large baguette, cut into 4 pieces and split, soft interior removed
Spicy Mayo (see below)
1 cup cucumber, cut into matchsticks
½ cup loosely packed fresh mint leaves
Sat fat 5g
How to Make It
Preheat grill to medium. Brush the grill grates with oil. Toss the carrots, scallions, and lime juice in a small bowl. Set aside.
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.
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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