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  • Grilled Fish Sandwich With A Creole Corn And Jalapeno Tarta

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    Grilled Fish Sandwich With A Creole Corn And Jalapeno Tarta
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x White fish fillets, (6 ounces) Drizzle of extra virgin olive oil Salt Freshly grnd pepper
    • 4 x Submarine rolls, split in half
    • 4 Tbsp. Butter, at room temperature
    • 1 x Ear sweet corn Drizzle of extra virgin olive oil Salt Freshly grnd pepper
    • 1 x Egg
    • 1 Tbsp. Chopped garlic
    • 2 Tbsp. Fresh lemon juice
    • 1 Tbsp. Minced parsley
    • 2 Tbsp. Minced green onions
    • 1 Tbsp. Creole or possibly whole grain mustard
    • 1 sm Jalapeno pepper, stemmed, seeded, and chopped
    • 1 c. Extra virgin olive oil
    • 1/4 head radiccio
    • 10 x Spears of pencil asparagus, blanched
    • 2 x Roma tomatoes, cored and cut in half
    • 1 sm Zucchini, cut into 1/4 inch slices
    • 1 sm Yellow squash, cut into 1/4 inch slices
    • 2 slc Red onion, (1/4 inch)
    • 1 Tbsp. Fresh cilantro, minced

    Directions

    1. 1. Preheat coals for the grill.
    2. 2. Season both sides of the fillets with extra virgin olive oil, salt and pepper. Place fish on the grill and cook for 4 min each side.
    3. 3. Season the corn with a drizzle of extra virgin olive oil, salt and pepper. Place corn on the grill and cook for 2 min on all sides. Remove from grill and cold completely. Using a sharp knife, remove the corn from the cob. Set aside in a bowl.
    4. 4. In preparation for the tartar sauce: put 1 egg, 1 Tbsp. of garlic, 2 Tbsp. of fresh lemon juice, 1 Tbsp. parsley, 2 Tbsp. of green onions, 1 Tbsp. mustard, and 1 minced jalapeno pepper in a food processor and puree for 15 seconds. Season with salt and pepper.
    5. 5. With the processor running, pour 1 c. of extra virgin olive oil through feeding tube in a steady stream. Season with salt and pepper. Empty contents into a bowl and mix in grilled corn kernels. Cover and let sit for 1 hour in the refrigerator before using (best if used within 24 hrs).
    6. 6. For the relish: In a mixing bowl, toss vegetables with extra virgin olive oil. Season with salt and pepper. Place vegetables on the grill and cook for 2 to 3 min on each side. Remove from the grill and cold.
    7. 7. Dice all the vegetables into small pcs, place back into mixing bowl and toss in 1 Tbsp. of fresh cilantro.
    8. 8. Spread each half of the roll with butter. Place rolls on the grill, butter side down, for 1 minute on each side.
    9. 9. 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.
    10. Yields 4 servings.

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