Ingredients Jump to Instructions ↓

  1. Chipotle Tartar Sauce, makes enough for 3 sandwiches

  2. Blend next five ingredients and set aside:

  3. 1/2 cup (120 ml.) mayonnaise

  4. 2 teaspoons (11 grams) canned chipotle chile with adobo sauce, finely minced

  5. 2 tablespoons (30 ml.) onion , finely minced

  6. 1 tablespoon (15 ml.) dill pickle, finely minced

  7. 1 teaspoon (5 ml.) dill pickle juice

  8. Sauteed Fish Fillets

  9. 6 oz. (170 grams) fish fillet per sandwich

  10. 1 tablespoon (15 ml.) flour per fillet

  11. sea salt and freshly ground black pepper to taste

  12. vegetable oil

  13. 1 bolillo , or yeasted bread roll, or 2 slices of whole grain bread per sandwich

  14. lettuce leaves and sliced tomato

Instructions Jump to Ingredients ↑

  1. Mix flour with salt and pepper. Dredge fillets in flour, coating the entire fillet well. Shake off excess flour.

  2. Heat skillet over medium heat and add vegetable oil. When oil is shimmering, place fillets in pan and sauté 8-9 minutes per inch of thickness, turning halfway through cooking time. Do not over-cook.

  3. While fillets are cooking, cut bolillos or rolls in half, brush with olive oil and toast in a hot skillet, cut side down, until golden.

  4. Spread each half of bolillo generously with Chipotle Tartar Sauce. Place fish fillet on one half of bolillo, add lettuce and tomato, and top with remaining half of bolillo.


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