You may also like
Categories:
waffle fries fillets white fish salt extra-virgin olive oil crusty rolls mayonnaise clove garlic capers green olives handful ketchup Worcestershire sauce hot sauce horseradish lemon celery salt red onion green Salad
Viewed: 79 - Published at: 5 years agoIngredients
- 1 pound store-bought waffle fries
- 4 (6-ounce) fillets white fish, such as halibut, skinless
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 crusty rolls, split
- 3/4 cup mayonnaise
- 1 clove garlic, grated
- 3 tablespoons capers
- 1/4 cup pitted chopped green olives
- Handful flat-leaf parsley, finely chopped
- 1 cup ketchup
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 teaspoon hot sauce
- 1 or 2 tablespoons prepared horseradish, your preference
- 1 lemon
- Celery salt, to season fries
- 1/2 red onion, very thinly sliced
- 8 green or red leaf lettuce leaves
- Slaw Salad, recipe follows
Method
- Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
- Heat skillet or grill or grill pan over medium-high heat.
- Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
- Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
- Combine mayonnaise with grated garlic, capers, olives, parsley.
- Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
- Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through.
- Squeeze lemon over cooked fish.
- Remove fries from oven and season with celery salt and pepper.
- Place fish on rolls with lettuce, red onion and tartar sauce.
- Serve fries alongside with bloody ketchup.
- 1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops
- 1/2 head red cabbage, shredded
- 1/4 cup honey
- 1/4 cup cider vinegar
- 2 tablespoons grill seasoning (recommended: McCormick's)
- 1 tablespoon poppy seeds
- 1 1/2 tablespoons toasted sesame seeds
- 1/4 cup extra-virgin olive oil
- In a large bowl, combine the fennel, fennel tops and red cabbage.
- In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds.
- Slowly whisk in the olive oil.
- Pour the dressing over the salad and toss together.
- Yield: 4 servings
