Grilled Fish Sandwiches for Two

Ingredients

• 1 tablespoon unsalted butter
• teaspoon Creole seasoning
• 2 (6 ounce) cod fillets
• teaspoon smoked paprika
• 2 tablespoons vegetable oil
• 2 sub-style sandwich rolls, split
• 6 leaves romaine lettuce
• 4 slices tomato
• 2 tablespoons remoulade sauce, or to taste

Directions

Step 1: Clean the grates of an outdoor grill and preheat it to 375F (190C).

Step 2: In a small saucepan, melt butter over medium heat. Stir in Creole seasoning and smoked paprika until well combined.

Step 3: Pat the cod fillets dry with a paper towel. Brush each side with the seasoned butter mixture, ensuring the fillets are fully coated.

Step 4: Carefully oil the grill grates to prevent sticking. Place the fillets on the grill and cook for 1 minute.

Step 5: Gently rotate the fish 60 to 90 degrees to create grill marks, then continue grilling for another 1 minute.

Step 6: Using a fish turner, flip the fillets over and grill for 1 minute. Rotate the fillets again and cook for an additional 1 minute.

Step 7: The fish is done when it flakes easily with a fork, and an instant-read thermometer inserted into the center of the fillet reads 145F (63C).

Step 8: Open the sandwich rolls and place a leaf of romaine lettuce inside each roll. Add a grilled fish fillet on top of the lettuce.

Step 9: Layer on the tomato slices and drizzle with remoulade sauce to taste.

Step 10: Close the sandwich rolls and serve immediately. Enjoy your delicious grilled fish sandwich!

Cook's Note: While cod fillets are used in this recipe, you can substitute them with haddock, orange roughy, or any firm, white-fleshed fish.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.