Friday, Jun. 25, 2010

New Orleans Fishwiches

¼ cup sun-dried tomatoes
Boiling water
Old Bay seasoning
Ground pepper
4 kaiser rolls, split
4 tbsp. butter
1 clove garlic, crushed
2 tbsp. fresh thyme, chopped
1 tbsp. hot sauce
1 cup drained giardiniera (pickled vegetables such as cauliflower and carrots, available in the Italian food aisle or near the pickles)
½ cup Sicilian green olives or Spanish pimiento-stuffed olives
Generous handful of flat-leaf parsley
¼ cup extra-virgin olive oil
4 6-to-8-oz. fillets of grouper, wahoo or mahimahi
Bibb- or butter-lettuce leaves

Preheat outdoor grill or griddle pan to medium-high heat. In a small bowl, cover sun-dried tomatoes with boiling water and let stand for 10 min. In a small saucepan, melt butter with garlic; season with thyme and stir in hot sauce. Using a food processor, pulse sun-dried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer to a bowl and stir in the olive oil. Brush fish on both sides with garlic butter and sprinkle with Old Bay and a little pepper. Place on grill or griddle and cook, basting with more garlic butter, for 3 min. on each side. Toast rolls, slather with relish and pile on fish and lettuce.

Courtesy of Every Day with Rachael Ray magazine