Spicy Thai Fish Sandwiches {Naptime Everyday}
What’s Going on Today: Busy Friday preparing for book launch.
Naptime Goals: Make sauce for fish, prepare couscous salad (book recipe)
Tonight’s Menu: Spicy Thai Fish Sandwiches, Couscous with Tomatoes & Arugula
I’ll admit, these days my daytime cooking time is being eaten up preparing for book events. I don’t mind it though, I had planned this would be the case. As a result I’ve been focusing on enjoying my time cooking, just in smaller increments. With the flavors of Thailand fresh on my palate post-Sea Cuisine adventure I’ve been leaning toward spicy foods as of late. I’m the first to admit I usually don’t gravitate toward sweaty-brow inducing dishes, but I’ve been seduced by the mild sweet heat that comes from peppers and chili paste.
Last Friday was another typically busy day and I was craving fresh spicy fish so I decided to try my hand at fish sandwiches. I’ve gotten pretty good at fish tacos, but I haven’t yet figured out a foolproof method for a sammie that’s as good as the ones dockside on Martha’s Vineyard. Drawing inspiration from an old Food & Wine recipe I made a simple spicy-sweet citrusy sauce while my daughter was at school. It took me all of ten minutes to make before it was wrapped and back in the fridge for the afternoon.
At dinner I simply roasted the fish with the green sauce on top and prepared the bread, onions, and lettuce while it cooked. Like a truly worthwhile sandwich this was a cinch to assemble once the fish was roasted. I swiped the bread with the creamy spread, layered it all together and dinner was ready. Paired with a green salad it was indeed the satisfying spicy and sweet sandwich we had hoped for. The fresh fish was moist and meaty and the heat from the pepper lingered in the back of my throat much like the Thai food I remember. I doubt I’ll be traveling back there soon, but at least I have this recipe to get me through until the next adventure!
Recipe
Spicy Thai Fish Sandwiches
makes 2
Ingredients
| 2 | individual loaves ciabatta |
| 2 | limes |
| 2 | cloves garlic, minced |
| 1 | serrano pepper, minced and seeds removed (or leave seeds in for more heat) |
| 1 | tablespoon olive oil |
| 1/3 | cup low-fat mayonnaise |
| 1 | pinch kosher salt |
| 16 | ounces cod fillet |
| 4 | slices red onion |
| 2 | large lettuce leaves |
Instructions
1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.
2. Set out two small bowls. Zest and juice the limes into one bowl, then add the mixed garlic and minced pepper. In the second bowl dollop the mayonnaise and the kosher salt. Scoop one half of the lime-garlic mixture into the mayonnaise mixture and mix well. Pour the olive oil into the remaining mixture in the first bowl and stir well.
3. Spread the olive oil mixture onto the fish and roast for about 10 minutes, or until just cooked through. Cut the fish in two, if they haven’t been cut already.
4. Meanwhile, toasted the ciabatta. Divide the mayonnaise evenly amongst the bread and place the fish on top of each. Top with the onion slices and lettuce.
Naptime Notes
Naptime Recipe Serving ideas
This is a classic spicy fish sandwich. The mayonnaise spread would also work well on fish tacos or grilled chicken sandwiches.
Naptime Stopwatch
10 minutes prep time, 10 minutes cook time
Naptime Reviews
These were a huge hit with my husband. I think we might try this with grilled fish next!
These are gorgeous! So sweet and refreshing!
Can’t wait to make them. 🙂