Rock Fish Sandwich
1 lb Rock Fish from Old Harbor Sustainable Seafoods
1 loaf of Pane Francese from Arabesque Bakery
1 clove of garlic
1/2 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons chopped fresh flat leaf parsley
1 1/2 tablespoons capers drained
lemon zest from 1 lemon
2 cups of spinach or other fresh farmers market greens
Fish: Thaw fish under cold running water. This will take anywhere from 25 to 35 minutes. Pat the fish dry. Season with salt and pepper and drizzle with olive oil. Cook fish over a medium high grill for approximately 5 to 6 minutes per side. Set fish aside to cool for about 15 minutes.
Bread: Cut the pane franchese in 1/2 length wise and brush the cut side with olive oil. Grill the bread for a couple of minutes or until it is lightly toasted. Cut the garlic in 1/2 and rub onto the cut side of the grilled bread.
Mayonnaise mixture: mix the mayonnaise, basil, parsley, capers and lemon zest together in a bowl. Flake the cooked fish with a fork and mix in the mayonnaise mixture until just incorporated. Season to taste with some good sea salt and freshly ground pepper. Put about 3/4 of the fish mixture on the bottom half of the bread and top with your choice of greens. Cut into 4 equal sandwiches. The left over fish can be stored in the refrigerator up to 2 days.
Facebook: South Perry Farmers Market