Jerk Fish Sandwiches with Remoulade Sauce

Ya, mon! This is a good fish sandwich.  The fish is spicy and the remoulade sauce kicks it up just a notch above a regular tartar sauce.  The sweet, grilled pineapple gives it a nice freshness and crunch.

And if you’re afraid of fish, you should stop being so.  Tilapia is a very mild fish.  Fish should never taste fishy. If it does, it’s not good. Throw it away.

Remoulade

  • 1/4 mayo
  • 1/4 cup diced red bell pepper
  • 1 tsp. diced hot pepper (optional)
  • 2 scallions, minced
  • 2 Tbsp. pickle relish
  • 1 tsp. Dijon mustard
  • Kosher salt and Tabasco sauce to taste

For the sandwich

  • 2 Tbsp. Jamaican jerk seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. vegetable oil
  • 4 fresh fish fillets, such as tilapia or flounder (I use tilapia)
  • 1 long French baguette, cut in four sections on an angle and cut open
  • lettuce leaves
  • 8 pineapple rings (1/4″ thick)

In a bowl, mix ingredients for the remoulade and refrigerate.

Stir together jerk seasoning, Worcestershire and oil. Brush fish on both sides with mixture and set on non-stick sprayed aluminum foil or place in a fish cage for the grill.

Place on grill over medium-high heat.  Have one side of the grill set on low heat.

Grill until firm, about 8 – 10 minutes. Meanwhile, quickly grill pineapple slices just to make marks. Place baguettes, cut side down on grill for about 1 – 2 minutes.

Arrange sandwiches with lettuce, pineapple, fish and top with remoulade.

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2 responses

  1. Marie

    This one sounds really good. You have done such a great job with the presentation. Beautiful

    July 30, 2010 at 7:51 am

    • Thank you. It is very good. You would like it. The fish is good just as is too. Without the roll.

      July 30, 2010 at 11:59 am

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