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Categories:
white fish lemon zest lemon juice olive oil salt pepper French rolls red onion mayonnaise lemon zest lemon juice fresh basil leaf mayonnaise lime juice chili-garlic sauce
Viewed: 77 - Published at: 7 years agoIngredients
- 2 lbs firm white fish fillets, cooked
- 14 teaspoon lemon zest
- 14 cup fresh lemon juice
- 2 tablespoons olive oil
- 14 teaspoon salt
- 14 teaspoon pepper
- 4 French rolls, split
- 4 romaine lettuce leaves
- 14 cup red onion, thinly sliced
- 1 cup mayonnaise
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh basil leaf, loosely packed
- 1 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 tablespoons chili-garlic sauce
Method
- MAKE THE MAYONNAISE:.
- For the basil: Process all of the ingredients in a food processor or blender until smooth, scrape down sides as needed.
- Place in a jar/bowl, cover and refrigerate until ready to use, or up to 1 week.
- Garlic-chili: Stir together all of the ingredients.
- Place in a jar/bowl, cover and refrigerate until ready to use or up to 1 week.
- SANDWICHES:.
- Flake the fish in a medium bowl.
- Add 1/4 tsp lemon zest, 1/4 cup lemon juice, 2 Tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper, tossing gently to coat.
- Spread your choice of mayonnaise evenly on cut sides of the rolls.
- Place lettuce and fish on bottom halves of rolls.
- Top with onions and cover with roll tops.
