© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jan 2004
Servings: 4 sandwiches
To make things even easier, use a cabbage slaw mix. Serve with Deli rice salad.
2 cups thinly sliced red cabbage
¼ cup wasabi mayonnaise
2 tablespoons rice vinegar
4 5 ounce grouper fillets, or other firm white fish
½ cup panko (Japanese bread crumbs) or fresh breadcrumbs made from crustless French bread
3 tablespoons vegetable oil
4 sesame-seed sandwich buns, split
Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
Heat oil in haevy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
Meanwhile, toast sandwich buns.
Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.
Wasabi mayonnaise can be found in the condiment ailse at many supermarkets. If unavailable, substitute ¼ cup mayonnaise mixed with 1 ½ teaspoons wasabi paste.