Grilled Fish Sandwich with a Creole Corn and Jalapeno Tartar Sauce Fish: 4 (6 ounces) white fish fillets drizzle of olive oil salt freshly ground pepper 4 submarine rolls, split in half 4 tablespoons of butter, at room temperature Tartar Sauce: 1 ear of sweet corn drizzle of olive oil salt freshly ground pepper 1 egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley 2 tablespoons chopped green onions 1 tablespoon Creole or whole grain mustard 1 small jalapeno pepper, stemmed, seeded, and minced 1 cup olive oil Relish: 1/4 head of radiccio 10 spears of pencil asparagus, blanched 2 roma tomatoes, cored and cut in half 1 small zucchini, cut into 1/4 inch slices 1 small yellow squash, cut into 1/4 inch slices 2 (1/4 inch) slices of red onion 1 tablespoon fresh cilantro, chopped Preheat coals for the grill. Season both sides of the fillets with olive oil, salt and pepper. Place fish on the grill and cook for 4 minutes each side. Season the corn with a drizzle of olive oil, salt and pepper. Place corn on the grill and cook for 2 minutes on all sides. Remove from grill and cool completely. Using a sharp knife, remove the corn from the cob; set aside in a bowl. In preparation for the tartar sauce: put 1 egg, 1 tablespoon of garlic, 2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of green onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour 1 cup of olive oil through feeding tube in a steady stream. Season with salt and pepper. Empty contents into a bowl and fold in grilled corn kernels. Cover and let sit for 1 hour in the refrigerator before using (best if used within 24 hours). For the relish: In a mixing bowl, toss vegetables with olive oil. Season with salt and pepper. Place vegetables on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and cool. Dice all the vegetables into small pieces, place back into mixing bowl and toss in 1 tablespoon of fresh cilantro. Brush rolls with butter and place rolls on the grill, butter side down, for 1 minute on each side. To serve, spread both sides of grilled bread with tartar sauce. Fish fillets between the two slices. Spoon the relish over the fish and serve.
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