Cast Iron Seared Fish Sandwich Recipe
To make the Cast Iron Seared Fish Sandwich at home, make sure you have a good cast iron skillet, and access to medium-bodied white fish like Snapper, Rockfish or Halibut.
Ingredients
- 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
Instructions
- 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.