Less Time, More Flavor

Y’all already know that my girl, Rachael Ray, and I are besties.

I have more than a few of her cookbooks, and over this last week I found myself looking for inspiration the old-fashioned way – in a book. I’ve flagged a ton of recipes, and only tried a few (much like Pinterest, no?). So, as a challenge to myself, I’m trying new recipes every week.

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Enter fishwiches.

We’ve all had a fish sandwich, right? Usually something fried, and a bit on the heavy side.

This one is a game changer.

Everything about it is bright, fresh, and hearty. The homemade sauces are what make it. I even upgraded the ketchup! Traditional ketchup off the shelf is packed with  sugar, so I’ve stopped buying it (much to my children’s dismay). I built that one from the ground up, and the store gave me some help with the mayo.

[Recipe adapted From Rachael Ray’s Just in Time Cookbook, Grilled Fish Sammies.]

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Grilled Fishwiches with Garlic Aioli and Bloody Ketchup (THM E)

  • 1 lb halibut filets, skin removed
  • Sprouted sandwich  buns
  • Sandwich toppings: lettuce, tomato, pickles, onions, etc.
  • 1/4 c light mayo
  • 1 Tsp capers, lightly chopped
  • 1 Tsp fresh  chopped parsley
  • 1 clove garlic, grated
  • juice of 1/2 lemon
  • 1 bag frozen sweet potato fries (I used waffle style)
  • 1/4 c tomato paste
  • 1/4 c water
  • 2 Tsp apple cider vinegar
  • 1-2 packets Truvia, or Gentle Sweet
  • 2 tsp Worcestershire sauce
  • 2 tsp (up to 1 Tsp) prepared horseradish
  • hot sauce, to taste
  • salt and pepper

For the garlic aioli, combine light mayo, capers, lemon, garlic, parsley, salt and pepper in a small bowl. Whisk to combine, and set in the fridge.

For the ketchup, whisk the water and tomato paste until well combined. Adjust the water as needed, adding a little at a time. Too thick, add more water. Add the apple cider vinegar, salt, and sweetener. Adjust until you achieve the regular “ketchup” flavor you like. Then add the Worcestershire, horseradish, hot sauce, and taste for salt and pepper. Set that in the fridge until go time.

Begin by cooking the fries according to package directions. For my THMers, I place them on a parchment lined baking sheet, to avoid having to spray. You can gloss them with a small spritz of coconut oil if you like. Also, one of my best tips (especially for summer cooking) is to throw those puppies in the oven before it’s preheated. Your cooking time will be less, and you won’t have to crank the temperature way up to get them done sooner.

For the fish, preheat a cast iron (or outdoor) grill to medium heat, and spray lightly with coconut oil. Season the fish simply with salt and pepper. Place the filets on the hot grill, and grill until they cook through (about 3-4 minutes on each side for my 3/4 in. filets).

After the filets are done cooking, slice the sandwich rolls and place them cut-side down on the warm grill to lightly toast.

Build your sandwich with the toppings of your choice (I’m a lettuce, tomato, onion gal) and a smear of garlic aioli. Serve it up with your crunchy fries and bloody ketchup.

If you’ve never tried halibut, DO NOT BE AFRAID. This was my first time cooking and eating halibut and I can honestly say I loved it. My creatures loved it too! Plus, it was super easy to work with. And on a busy weeknight, what more can you ask for?

And P.S., the leftovers are just as good the next day!

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