posted by Sue Freeman 08-12-98 8:06 PM
Grilled Fish Sandwich with a Creole
Corn and Jalapeno Tartar Sauce
Fish:
4 (6 ounces) white
fish fillets
drizzle of olive oil
salt
freshly ground pepper
4 submarine rolls, split in half
4 tablespoons of butter, at room temperature
Tartar Sauce:
1 ear of sweet corn
drizzle of olive oil
salt
freshly ground pepper
1 egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley
2 tablespoons chopped green onions
1 tablespoon Creole or whole grain mustard
1 small jalapeno pepper, stemmed, seeded, and minced
1 cup olive oil
Relish:
1/4 head of radiccio
10 spears of pencil asparagus, blanched
2 roma tomatoes, cored and cut in half
1 small zucchini, cut into 1/4 inch slices
1 small yellow squash, cut into 1/4 inch slices
2 (1/4 inch) slices of red onion
1 tablespoon fresh cilantro, chopped
Preheat coals for the grill.
Season both sides of the fillets with olive oil, salt and pepper.
Place fish on the grill and cook for 4 minutes each side.
Season the corn with a drizzle of olive oil, salt and pepper. Place
corn on the grill and cook for 2 minutes on all sides. Remove from
grill and cool completely. Using a sharp knife, remove the corn from
the cob; set aside in a bowl.
In preparation for the tartar sauce: put 1 egg, 1 tablespoon of
garlic, 2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2
tablespoons of green onions, 1 tablespoon mustard, and 1 chopped
jalapeno pepper in a food processor and puree for 15 seconds.
Season with salt and pepper.
With the processor running, pour 1 cup of olive oil through
feeding tube in a steady stream. Season with salt and pepper.
Empty
contents into a bowl and fold in grilled corn kernels. Cover and let
sit for 1 hour in the refrigerator before using (best if used within 24
hours).
For the relish: In a mixing bowl, toss vegetables with olive oil.
Season with salt and pepper. Place vegetables on the grill and cook
for 2 to 3 minutes on each side. Remove from the grill and cool.
Dice all the vegetables into
small pieces, place back into
mixing bowl and toss in 1
tablespoon of fresh cilantro.
Brush rolls with butter and place rolls on the grill,
butter side down, for 1 minute on
each side.
To serve, spread both sides of grilled bread with tartar sauce.
Fish fillets between the two slices. Spoon the relish over the fish and
serve.