Ingredients
| 1 (5-oz filet) | Whitefish filet (cod, snapper, rockfish, tilapia) |
| 1 tbsp | Melted butter |
| 1 tbsp | Cajun seasoning |
| 1/2 tbsp | Butter, solid form |
| 1 roll (6-inch) | French or Ciabatta roll |
| 1 tbsp (1/2 oz) | Cornichons (baby dill pickles), thinly sliced lengthwise |
| 3 tbsp | Thank You® Brand Aged Cheddar Cheese Sauce |
| 1/3 cup (1.5 oz) | Bell peppers, mixed red and green, julienned |
Procedure
- Melt the butter and dredge the filet well on both sides. Sprinkle both sides evenly with the Cajun seasoning.
- Heat a dry iron skillet and blacken the fish well.
- Split, butter and toast the roll on a grill. Spread the cornichons on the bottom of the roll and cover with one Tbsp of the cheese sauce.
- Put the cooked filet on the sauce on the bottom of the roll, and cover with the remaining cheese sauce.
- Sauté or grill the peppers lightly and spread evenly on top. Replace the top of the roll and serve.
Yield: 1 Serving
Chef's Tip:
Be careful not to overdo the blackening powder (Cajun seasoning). It should become a coating, but not a thick one. This sandwich can be made hotter still with chipotle mayonnaise, or by adding sliced jalapeños to the pepper mix. Nutrition
Per serving
758 calories
40 g protein
68 g carbohydrate
4.5 g fiber
36 g fat
15 g saturated fat
138 mg cholesterol
1993 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.