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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Monday, May 28, 2012

Grilled Fish Sandwich

Mouth watering yet?
Mine is...
Both of these recipes come from the new cookbook that I've (not officially) added to this challenge. 
I've been cooking out of it quite a bit lately, but I have yet to add it to the count, because I feel like if I do, this challenge may never end.
But would that be such a bad thing?  I'm not so sure...
Anyway, I guess I will continue to ponder that, while I also continue to cook delicious things out of it.
Like this beautifully light and delicious fish sandwich with a mustard potato salad.
Really while I love a battered fish sandwich (and all things fried) as much as any other Minnesotan, 
I do think this grilled fish sandwich is just as good, if not better.
Partially because you don't feel guilty about eating it for hours after you finish, but also because it is flavorful and paired with a delicious slaw that gives it even more dimension.
I paired it with a potato salad, because I just knew Logan would love this mustard based (German) version.
And boy was I right, this meal was a hit in general, and I think you should try it. 
In fact it would be a pretty great Memorial Day meal, 
that is if the weather where you are allows you to grill...ours does not, darn spring time in MT.
Happy Memorial Day 

Grilled Fish Sandwich with Cabbage Slaw
4 cups shredded green cabbage
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 T mayo
1 T red-wine vinegar
1/4 tsp caraway seed (I actually used celery seed)
Vegetable oil, for grilling
4 striped bass, fillets or other firm-fleshed fish such as tilapia or flounder (4-6oz each)
8 thick slices sandwich bread, such as brioche or country style white (I used a 7 grain wheat)

Heat grill to medium high.  (I used an indoor grill pan, because our weather SUCKS). In a bowl, toss cabbage with 2 tsp salt, let stand 20 min, then press between layers of paper towels to remove excess liquid. 
In a clean bowl, toss cabbage with celery, onion, mayo, vinegar and caraway seed, season with pepper.
Clean and lightly oil hot grates.  Pat fish dry, season with salt and pepper, and brush with oil.  
Grill fish until opaque around the edges and underside releases easily from grill, 2-4 min.  Using a thin metal spatula, flip fish and cook until opaque throughout, 1-5 min. Transfer to a plate.
Grill bread until lightly toasted, 5-10 seconds per side.
Assemble sandwiches with fish and cabbage slaw. 

Potatoes Vinaigrette
1 1/2 lbs new potatoes, scrubbed 
1/4 cup white-wine vinegar
1 T Dijon mustard
1 T whole-grain mustard
3 T olive oil 
1 celery stalk, thinly sliced crosswise, plus 1/2 cup celery leaves

Place potatoes in a medium saucepan and cover with cold water.  Bring to a boil, and add salt.  Reduce to a simmer and cook until just tender, 12-14 min.  Drain; set aside to cool slightly. 
Meanwhile, in a medium bowl, combine vinegar and both mustards; season with S&P.
When potatoes are cool enough to handle, quarter and toss with mustard-vinegar mixture.
Cover and refrigerate until chilled, about 2 hours or up to overnight.  Add oil and celery stalk leaves to potatoes; toss and serve.
Serves 4.