Lemon Pepper Fish Sandwich With Charred Scallion Mayo
June 11th, 2024A Punchy Grilled Fish Sandwich for Summer
Basic pantry spices transform this simple grilled fish sandwich into a punchy protein that’s perfect for a summer lunch. To grill the fish, you’ll wrap individual fillets into foil packets that you’ll toss directly onto the grates, where the fish will gently steam through until perfectly flaky.
While the fish cooks, you’ll have just enough time to whip up an easy charred scallion-lemon mayo that will pair nicely with the savory flavor of the lemon-pepper fish. To make this, all you need to do is grill a handful of scallions and a fresh lemon, which develop a sweet, charred flavor after a few minutes over direct heat. Mix these components into regular, store-bought mayo and you’ll have a delicious condiment to slather onto the fish sandwiches.
Lemon Pepper Fish Sandwich With Charred Scallion Mayo
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
15 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Pacific cod
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon extra-virgin olive oil
- 4 scallions
- ½ lemon
- ¼ cup mayonnaise
- 2 brioche buns, split in half
- Lettuce, for serving
- Red onion, thinly sliced, for serving
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
2. In a small bowl, combine lemon pepper, paprika and garlic powder. Set aside. Meanwhile, using a clean kitchen towel or paper towel, gently pat fish dry. Drizzle with olive oil, then coat all sides with lemon pepper mixture.
3. Tear out two sheets of aluminum foil, about 12 x 10 inches. Arrange fillets in center of each piece of foil, then create a packet by crimping the edges together, leaving a little space inside the foil for steam to circulate around the fish.
4. Place on grill and close the lid. Allow fish to cook for 8 to 10 minutes. Pacific cod is medium-done when the thickest part of the fillets register at 130F on an instant-read thermometer. Leave on the grill for longer until fish reaches desired doneness, then remove from foil and allow to rest.
5. Meanwhile, place scallions directly onto the grill grates and cook until charred, about 2 minutes. Place lemon half, cut side down, and cook until deeply caramelized, about 2 to 3 minutes.
6. Add mayo to a small bowl. Finely chop the charred scallions, then stir into the mayo. Squeeze grilled lemon into the mayo, then mix to combine. Season to taste with salt.
7. To serve, assemble the sandwiches: Warm the buns on the grill, then slather with charred scallion mayo. Arrange grilled fish, lettuce, and onion as desired onto the sandwich.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
