FISH SAMMIES

One of our favorite sandwiches at home or away is a fish sandwich.  Usually when you go out and order one at a pub or restaurant, your getting mahi mahi or cod, but at our house...it's HALIBUT..wild caught NEVER frozen...grilled and seasoned simply.  We love to use Rudy's organic whole wheat buns, cabbage, tomato and grilled red onions, topped off with fresh avocado.

we season the onion and the fish with olive oil, lemon (fish only), and sea salt and freshly ground black pepper.  Get the grill going and up to 350

Mise en place

side bar:  not sure if this has

been a side bar before, but

mise en place is french for

everything in its place.  get everything

ready BEFORE you start cooking

that way, when the fish is ready

you just have to make your sammy,

not cut up a bunch of stuff

Start with the fish flesh side down so you can get a nice sear and finish with the skin side for easy removal of the skin...onions and the fish go on at the same time, for about the same amount of time, about 10 minutes at 350

Grill the buns for about 2 minutes before the fish comes off

One way to tell if the fish is done is to touch it..the other way, is to slide your spatula between the skin and the flesh...once it separates easy from the fish, you a pretty good to go...just go slow and make sure you don't force it through the flesh

FISH IS DONE!

Ok, Ashley is the master of the stack!  We slather a little tartar sauce from wf on the buns, then create the base with tomato, then a couple onion rings, then the fish, top with avocado and finish with some cabbage...don't forget your favorite crispy potato chips...we prefer just a nice kettle with salt and pepper...