Grilled Redfish Sandwiches with Seafood Remoulade Sauce

Burgers and Sandwiches

Ingredients

6 6-7 ounce Redfish Filets

1/4 cup No-Stick Grilling Marinade for Seafood (page xxx)

1 1/2 tsp Creole Seasoning

6 Hamburger Buns

1/4 cup olive oil

1 Recipe Seafood Remoulade

1 1/2 cup Green Leaf Lettuce, shredded

10-12 slices Fresh tomato

1 Recipe Tobacco Onions-

Instructions

Brush the fish filets with the no-stick grilling marinade and let sit for one hour. Sprinkle the filets with the Creole Seasoning and grill over direct high heat until the center of the fish is slightly pink, about 6-8 minutes. Turn the filets once during cooking. Do not overcook.

Brush the inside surfaces of the hamburger buns with the olive oil. Grill over medium direct heat for 2-3 minutes.

To assemble the sandwiches, spread a small amount of the Seafood Remoulade the toasted surfaces of the hamburger bun. Place tobacco onions on the bottom bun, enough to cover the surface, then top with the fish, tomato, lettuce and the top half of the bun.

Serve immediately.

Yield: 6 sandwiches

Raw red onion, thinly sliced may be substituted for tobacco onions. Red snapper or grouper may be substituted for redfish.

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

RobertStJohn.com