Fish Sandwiches With Tarragon Mayo

3

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Fish Sandwiches With Tarragon Mayo

Photography by Erik Putz; Recipe by Irene Ngo

Tarragon mayo adds an instant kick to this otherwise ordinary sandwich, making it a quick and delicious weeknight meal.


Ingredients

  • 2 tsp canola oil , divided
  • 1 red onion , sliced into ¼-in. rounds, keeping rings intact
  • 500 g haddock , or other firm white fish, in 4 pieces
  • 3/4 tsp salt , divided
  • 4 burger buns
  • 4 butter lettuce leaves
  • 1 tomato , sliced

Tarragon Mayo

  • ¼ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 ½ tsp finely chopped tarragon
  • 1 tsp lemon juice

Instructions

  1. Preheat barbecue to medium-high. Place a large oven-proof frying pan or cast iron pan on one side of grates.
  2. Stir mayo with yogurt, tarragon and lemon juice in a small bowl. Season with pepper.
  3. Brush 1 tsp oil over onion rounds. Pat fish fillets dry with paper towels, then sprinkle with ½ tsp salt. Season with pepper. Arrange onion over grill grates. Add remaining 1 tsp oil to preheated pan, then fillets. Cook onion and fish, with lid closed, until onions are tender and fish flakes easily with a fork, 2 to 4 min per side.
  4. Transfer onion and fish to a platter. Sprinkle onion with remaining ¼ tsp salt.
  5. Serve fish on buns spread with tarragon mayo and top with grilled onions, lettuce and tomato.

Nutrition (per serving)

  • Calories
  • 380,
  • Protein
  • 28 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 14 g,
  • Fibre
  • 3 g,
  • Sodium
  • 980 mg.