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.
- 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.