Best Grilled Fish Sandwich With Cabbage Slaw Recipes

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GRILLED FISH SANDWICH WITH CABBAGE SLAW



Grilled Fish Sandwich with Cabbage Slaw image

Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

4 cups shredded green cabbage (from 1/4 head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
8 thick slices sandwich bread, such as brioche or country-style white

Steps:

  • In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
  • Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
  • Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

Nutrition Facts : Calories 420 g, Fat 11 g, Fiber 8 g, Protein 42 g

GRILLED FISH SANDWICHES FOR TWO



Grilled Fish Sandwiches for Two image

If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!

Provided by Bibi

Time 20m

Yield 2

Number Of Ingredients 9

1 tablespoon unsalted butter
½ teaspoon Creole seasoning
2 (6 ounce) fillets cod fillets
½ teaspoon smoked paprika
2 tablespoons vegetable oil
2 each sub-style sandwich rolls, split
6 leaves romaine lettuce
4 slices tomato
2 tablespoons remoulade sauce, or to taste

Steps:

  • Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
  • Melt butter and stir in Creole seasoning and smoked paprika.
  • Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
  • Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
  • Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

Nutrition Facts : Calories 713.1 calories, Carbohydrate 71.6 g, Cholesterol 76.8 mg, Fat 27.6 g, Fiber 5.2 g, Protein 42.6 g, SaturatedFat 7.6 g, Sodium 999.8 mg, Sugar 6.8 g

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW



Grilled Blackened Fish Sandwiches with Homemade Slaw image

Grilled fish sandwiches with a Cajun flair topped with homemade slaw. Serve with fries or chips.

Provided by Soup Loving Nicole

Categories     Seafood     Fish

Time 20m

Yield 8

Number Of Ingredients 13

1 (14 ounce) package coleslaw mix
½ small red onion, chopped
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Creole mustard
½ teaspoon white sugar
¼ teaspoon celery seed
salt and ground black pepper to taste
2 pounds cod fillets
2 tablespoons blackening seasoning
2 teaspoons paprika
1 tablespoon olive oil
8 hamburger buns

Steps:

  • Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
  • Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
  • Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 29.8 g, Cholesterol 45.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 2 g, Sodium 694.4 mg, Sugar 3.3 g

FLORIDA-INSPIRED FRIED FISH SANDWICH



Florida-Inspired Fried Fish Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/2 cup mayonnaise or full-fat Greek yogurt
1/4 cup sliced scallions
2 tablespoons buttermilk
2 tablespoons capers in brine
2 tablespoons sherry vinegar
Juice of 1 lemon
1 Fresno chile, thinly sliced
1/4 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 4- to 5-ounce skinless scrod or cod fillets
Canola oil, for frying
2 teaspoons turmeric powder
2 cups gluten-free flour mix or rice flour
One 12-ounce bottle IPA
4 potato buns, lightly buttered and toasted

Steps:

  • For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
  • For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
  • Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
  • In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
  • Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
  • Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW



Grilled Southern Fish Tacos with Cabbage Slaw image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
  • Preheat the grill to medium-high heat.
  • Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
  • Grill corn tortillas until warm and soft and they have a few charred marks.
  • To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
  • Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
  • Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
  • Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

GRILLED FISH SANDWICHES



Grilled Fish Sandwiches image

Choose your favorite seasoning to rub on the fish before grilling. You can also use frozen thawed fish fillets if you want. Toasting the focaccia or buns before serving adds a little crunch to your meal.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) fresh fish fillets, use your favorite fish
1 tablespoon lemon juice or 1 tablespoon lime juice
1 teaspoon lemon-pepper seasoning
1 teaspoon jamaican jerk spice
1 teaspoon cajun seasoning
1/2 cup mayonnaise
4 teaspoons Dijon mustard
1 -3 teaspoon honey
4 slices kaiser rolls or 4 slices hamburger buns, split and toasted
watercress (optional) or lettuce leaf (optional)
tomatoes, slices (optional)

Steps:

  • Brush fillets with lemon or lime juice.
  • Rub with desired seasoning evenly on all sides of fish.
  • Place the seasoned fillets in a well-greased wire grill basket.
  • Grill in the basket over medium heat for 4 to 6 minutes for each 1/2-inch thickness of fish or until fish begins to flake easily with a fork.
  • Meanwhile, make spread by combining mayo, mustard and honey (to taste) in a small bowl.
  • To serve, spread cut sides of focaccia with the spread.
  • On bottom half of focaccia slices, put watercress, tomato, fish, and top slice.
  • Serve.

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