Grilled Snapper Sandwich With Pickled Vegetables Recipes

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GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES



Grilled Snapper Sandwich with Pickled Vegetables image

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 12

2 carrots, peeled into ribbons (about 2 cups)
1 small cucumber, such as Persian, thinly sliced (about 1 cup)
4 radishes, very thinly sliced (about 1 cup)
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha, plus more for serving (optional)
2 skinless red-snapper fillets (each about 8 ounces)
Extra-virgin olive oil, for brushing
4 Portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves

Steps:

  • Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
  • Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
  • Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

RED SNAPPER OPEN-FACED SANDWICHES



Red Snapper Open-Faced Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1/2 cup low-fat plain Greek yogurt, such as Fage 2-percent
1 cup whole parsley leaves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice, from 1/2 lemon
1 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/4 cup quick-mixing flour, such as Wondra
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Four 6-ounce red snapper fillets, skinned and boned
4 slices rustic bread
3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 cup cherry tomatoes, quartered
1/2 lemon
Kosher salt

Steps:

  • For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
  • For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
  • To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
  • Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

GREAT GRILLED VEGETABLE SANDWICH



Great Grilled Vegetable Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

Steps:

  • Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Combine all ingredients in a food processor and pulse.

QUICK-PICKLED CHARRED VEGETABLES



Quick-Pickled Charred Vegetables image

Check out this summer-ready pickle recipe-the technique is nothing short of amazing.

Provided by Mark Bittman

Categories     Appetizer     Condiment     Pickles     Vegetable     Vegetarian     Vegan     Grill     Grill/Barbecue

Yield 8 or more servings

Number Of Ingredients 9

1 1/2 cups distilled white vinegar or cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
2 cloves garlic, sliced
2 pounds vegetables of your choice

Steps:

  • Make the brine:
  • Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
  • Make the pickled vegetables:
  • Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  • Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
  • As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
  • Variations:
  • Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise: Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
  • Sweeter Quick-Pickled Charred Vegetables with Ginger: Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
  • Spicy Dilly Pickled Vegetables: Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES



Steak Sandwiches with Quick-Pickled Vegetables image

This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 cup white vinegar
1 tablespoon sugar
1-1/2 cups thinly sliced fresh carrots
1 small daikon radish, thinly sliced
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 beef top sirloin steak (1-1/4 pounds)
1 tablespoon olive oil
1 French bread baguette (10-1/2 ounces), halved lengthwise
1/2 cup mayonnaise
2 tablespoons Sriracha chili sauce
1/2 cup thinly sliced English cucumber
Fresh cilantro leaves

Steps:

  • In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

BEST GRILLED VEGETABLE SANDWICH



Best Grilled Vegetable Sandwich image

A delicious vegetarian sandwich made with freshly grilled zucchini, eggplant, red bell pepper, fresh mozzarella, plum tomato, and basil pesto in a whole-grain baguette.

Provided by Suzy729

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h20m

Yield 2

Number Of Ingredients 10

½ zucchini, cut crosswise into 1/2-inch slices
½ small eggplant, cut crosswise into 1/2-inch slices
1 red bell pepper, quartered
½ teaspoon salt
1 ½ teaspoons olive oil
ground black pepper to taste
1 small whole-grain baguette, cut into two halves and split lengthwise
¼ cup basil pesto
4 ounces fresh baby mozzarella, sliced
2 plum tomatoes, sliced

Steps:

  • Combine zucchini, eggplant, and red bell pepper in a bowl. Sprinkle salt over the mixture. Set aside to allow the vegetables to tenderize, at least 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Drain moisture from vegetable mixture. Brush vegetables with olive oil to coat; season with black pepper.
  • Cook vegetables on hot grill until tender, 2 to 3 minutes per side. Transfer to a bowl and set aside.
  • Toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. Spread basil pesto evenly over toasted surface. Arrange grilled vegetables evenly onto 2 of the baguette halves. Top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 79.8 g, Cholesterol 46.3 mg, Fat 29.4 g, Fiber 8.9 g, Protein 35.1 g, SaturatedFat 10.7 g, Sodium 1917.9 mg, Sugar 10.1 g

GRILLED CHEESE AND PICKLED ONION SANDWICH



Grilled Cheese and Pickled Onion Sandwich image

If you're looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons butter, softened, divided
8 slices sourdough bread
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
4 ounces Brie cheese, rind removed and sliced
1/2 cup pickled pearl onions, halved

Steps:

  • Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie; add pickled onions. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 668 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1122mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE



Red Snapper Sandwiches With Jalapeno Mayonnaise image

Provided by Molly O'Neill

Categories     lunch, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 18

1/4 cup reduced-fat mayonnaise
1/4 cup plain nonfat yogurt
1 pickled jalapeno, finely chopped (1 tablespoon)
1 teaspoon pickled jalapeno liquid
1 cup cooked corn
1 small red bell pepper, diced small
1 scallion, trimmed and thinly sliced
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup yellow cornmeal
1 teaspoon salt
Freshly ground pepper to taste
4 small red snapper fillets, skinned
1/4 cup low-fat milk
2 teaspoons canola oil
1 large French baguette, quartered crosswise and halved horizontally

Steps:

  • To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
  • To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
  • To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
  • Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 879 milligrams, Sugar 9 grams, TransFat 0 grams

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Jul 7, 2014 - Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi. Jul 7, 2014 - Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.co.uk


GRILLED PACIFIC SNAPPER DISH - ADRIANA'S BEST RECIPES
Season the fish fillets with olive oil and a mix made with paprika, oregano, black pepper, and salt. Using a grilling skillet to cook the fish but you can opt for traditional grilling method too. Grill the fish with the lemon slices for 4 minutes on each side and set aside.
From adrianasbestrecipes.com


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