This awesome fish sandwich at Little Dom’s Seafood, the airy seafood tavern in the middle of Carpinteria’s main street, is brought to you by the folks from Little Dom’s in Los Angeles. So you know it’s good. And you know they have a bunch of other fave Italian menu items in addition to the seafood and crudo they specialize in here. Read all about the restaurant and menu here.
Cast Iron Seared Fish Sandwich Recipe
- 1 white fish fillet medium-bodied, thick-cut like Snapper, Rockfish or Halibut (nothing too oily)
- 1/2 cup cabbage, chopped
- 1/4 cup white balsamic vinegar
- 1/2 tsp fennel seed
- 1 tsp oregano
- 1/4 tsp salt
- 1 green tomato
- pickling spices
- 1/4 tsp sugar
- oil for frying
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- salt and pepper, few grinds of each
- 1 tsp garlic, chopped
- 1 Tbsp chile oil
- squeeze of lemon
- Marinate chopped napa or savoy cabbage in white balsamic vinegar, fennel seed, 1/2 teaspoon oregano, and salt at least 2 hours or in the fridge overnight.
- Make some pickled green tomato slices using your favorite pickling recipe that’s slightly sweet (this can be done 1 day ahead of time).
- Heat the skillet over high heat until it’s very hot and add grapeseed oil (or olive oil or butter). Season each side of the fish with a mix of 1/2 teaspoon oregano, paprika, cayenne, salt and pepper.
- Sear the fish on each side to get a crust, about 2-3 minutes per side. Butter a brioche bun on each side and toast it in the same skillet to get the edges crispy.
- Make chile aioli by mixing mayonnaise, chile oil, garlic, and lemon juice. Adjust the ratio of ingredients to your taste. Store the excess in the fridge for later!
- Smear on both sides of the bun, add the cabbage, the fish and the pickled green tomatoes and serve with crispy potatoes or salad.