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Broiled Fish on Toasted Sourdough

Broiled Fish on Toasted Sourdough

Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 4 Makes 4 sandwiches; serves 4.
Toasted bread generously spread with a tangy sauce of mayonnaise and mustard laced with pickles and onions pairs perfectly with broiled snapper or tilapia. The sandwiches can be prepared and served assembled. Or, for an easy outdoor lunch or supper, the fish can be grilled and the sauce and other components set out on a table for guests to make their own sandwiches.


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


Position the broiler about 6 inches below the heat source and preheat.

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.
Makes 4 sandwiches; serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).