Broiled Fish on Toasted Sourdough
For the tartar sauce:
- 3/4 cup mayonnaise
- 1 1/2 Tbs. Dijon mustard
- 1 1/2 Tbs. minced yellow onion
- 1 1/2 Tbs. minced sweet pickle
- 1 1/2 tsp. pickle juice
- 1 tsp. lemon juice
- 1/2 tsp. freshly ground pepper
1 lb. red or other snapper fillet or tilapia fillet,
about 1/2 inch thick
- 2 Tbs. unsalted butter, melted
- 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 1 lemon, halved
- 4 sourdough rolls, split and toasted, or 8 slices
sourdough bread, toasted
- 8 romaine, butter or red-leaf lettuce leaves
To make the tartar sauce, in a bowl, combine the mayonnaise, mustard, onion, pickle, pickle juice, lemon juice and pepper. Stir until blended. Cover and refrigerate until ready to use.
Cut the fish into 4 equal pieces. Brush both sides of each fillet with the melted butter and season each side with salt and pepper. Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source. Broil, turning once with a spatula or tongs, just until the flesh flakes easily with a fork, 3 to 4 minutes per side. Do not overcook.
Remove the fish from the broiler and squeeze the juice from the lemon halves evenly over the fillets. Spread the cut sides of the rolls or the 8 bread slices with some of the tartar sauce. Top the bottom halves of the rolls or 4 of the bread slices with the hot fish and lettuce leaves, dividing evenly. Top with the remaining roll halves or bread slices. Serve on individual plates.