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Ингредиенты
- 4 x White fish fillets, (6 ounces) Drizzle of extra virgin olive oil Salt Freshly grnd pepper
- 4 x Submarine rolls, split in half
- 4 Tbsp. Butter, at room temperature
- 1 x Ear sweet corn Drizzle of extra virgin olive oil Salt Freshly grnd pepper
- 1 x Egg
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Minced parsley
- 2 Tbsp. Minced green onions
- 1 Tbsp. Creole or possibly whole grain mustard
- 1 sm Jalapeno pepper, stemmed, seeded, and chopped
- 1 c. Extra virgin olive oil
- 1/4 head radiccio
- 10 x Spears of pencil asparagus, blanched
- 2 x Roma tomatoes, cored and cut in half
- 1 sm Zucchini, cut into 1/4 inch slices
- 1 sm Yellow squash, cut into 1/4 inch slices
- 2 slc Red onion, (1/4 inch)
- 1 Tbsp. Fresh cilantro, minced
Инструкции
- 1. Preheat coals for the grill.
- 2. Season both sides of the fillets with extra virgin olive oil, salt and pepper. Place fish on the grill and cook for 4 min each side.
- 3. Season the corn with a drizzle of extra virgin olive oil, salt and pepper. Place corn on the grill and cook for 2 min on all sides. Remove from grill and cold completely. Using a sharp knife, remove the corn from the cob. Set aside in a bowl.
- 4. In preparation for the tartar sauce: put 1 egg, 1 Tbsp. of garlic, 2 Tbsp. of fresh lemon juice, 1 Tbsp. parsley, 2 Tbsp. of green onions, 1 Tbsp. mustard, and 1 minced jalapeno pepper in a food processor and puree for 15 seconds. Season with salt and pepper.
- 5. With the processor running, pour 1 c. of extra virgin olive oil through feeding tube in a steady stream. Season with salt and pepper. Empty contents into a bowl and mix in grilled corn kernels. Cover and let sit for 1 hour in the refrigerator before using (best if used within 24 hrs).
- 6. For the relish: In a mixing bowl, toss vegetables with extra virgin olive oil. Season with salt and pepper. Place vegetables on the grill and cook for 2 to 3 min on each side. Remove from the grill and cold.
- 7. Dice all the vegetables into small pcs, place back into mixing bowl and toss in 1 Tbsp. of fresh cilantro.
- 8. Spread each half of the roll with butter. Place rolls on the grill, butter side down, for 1 minute on each side.
- 9. 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.
- Yields 4 servings.
