Grilled Fishwich with Tartar Sauce
Serves 4
A flavor-packed grilled fishwich takes only moments to prepare and it’s the ideal fare for a backyard summer party. Swordfish, with its steak-like texture, holds up on the grill better than most fish. keep it juicy inside by spooning a generous amount of herb oil over the top for the last few minutes on the coals. Layer the savory fillets on a spuckie (sub) roll, add shredded cabbage, and spoon on dollops of homemade tartar sauce. the accompaniment is potato chips, of course. You won’t be fussing over the main course, so you can grab a lounge chair and join your guests to soak up the sunshine.
TARTAR SAUCE
1 small gherkin pickle, finely chopped (2 tablespoons)
2 tablespoons capers, chopped
1 small shallot, finely chopped
¼ cup mayonnaise
1 tablespoon chopped fresh dill or parsley
Black pepper, to taste
Grated rind of 1 lemon
Squeeze of lemon juice, or more to taste
1. in a bowl, combine the gherkins, capers, shallot, mayonnaise, dill or parsley, pepper, and lemon rind and juice. Stir well.
2. taste for seasoning and add more lemon juice, if you like.
SANDWICH
Vegetable or canola oil (for the grill)
3 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped Grated rind of 2 lemons
6 tablespoons olive oil Salt and pepper, to taste
¾ pound swordfish, cut into 4 even pieces, skin removed
4 spuckie (sub) rolls, split horizontally
¼ small green cabbage, cored and very thinly sliced
Potato chips (for serving)
1. Prepare a charcoal grill or turn a gas grill to high on one side and medium on the other. brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.
2. in a bowl, combine the parsley, garlic, lemon rind, 4 tablespoons of the olive oil, and a generous pinch each of salt and pepper. Stir well.
3. Use the remaining 2 tablespoons olive oil to brush both sides of the swordfish. Sprinkle with salt and pepper.
4. Place the fish on the hot side of the grill. cook without moving for 8 minutes. turn the fish. Set the pieces on the cooler side of the grill. Spoon some of the herb oil on top. close the lid on the grill. continue cooking for 5 minutes.
5. meanwhile, place the rolls, cut sides down, on a cool part of the grill. toast for 1 to 3 minutes, or until they are beginning to brown.
6. Press the rolls open. Add ½ cup shredded cabbage to the bottom halves. Spoon tartar sauce generously on top. Add a piece of swordfish to each one. close the sandwiches and serve with chips.