The flavor of these grilled fish sandwiches is driven by a bright and herbaceous Spanish-style parsley salsa verde. Generously added to the sandwiches, the sauce gets its punchy flavor from garlic, lemon, anchovies and crushed red pepper flakes. The ample juices and salsa are bound to escape the sandwiches as you eat, so be sure to have napkins on hand.
You’ll probably have a little leftover salsa verde. It’s great to spread on a sandwich; to drizzle on avocado toast, grilled or sauteed vegetables; or to toss with white beans, cooked shrimp, chicken and/or potatoes.
Storage: Refrigerate the leftover fish for up to 2 days and the salsa verde for up to 4 days.
Ingredients
Servings: 4 (makes 4 sandwiches)
Directions
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Step 1
Make the salsa verde: In a food processor, combine the parsley, oil, anchovies, garlic, water, lemon zest and juice, salt and crushed red pepper flakes, and process until smooth, stopping as needed to scrape down the sides with a flexible spatula. You should have about 2/3 cup.
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Step 2
Make the sandwiches: Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees.) Pull your hand away from the heat before it gets painful.
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Step 3
Lightly brush both sides of the fish and onion rounds with the oil and season one side with the salt and pepper.
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Step 4
Place the fish and onion on the grill, and cook until grill marks form on the bottom, the onion softens and the fish is no longer translucent and flakes easily under the tines of a fork, 2 to 3 minutes per side for the onion and 3 to 4 minutes per side for the fish. Try not to move the fish too much, as it may fall apart.
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Step 5
Toast the buns either on the grill or grill pan, or in a toaster.
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Step 6
To assemble the sandwiches, spread about 1 tablespoon of the salsa verde onto the bottom side of each bun. Top each with a piece of fish. (If you prefer, trim the fish as needed to fit nicely in the bun.) Top with another 1 tablespoon of the salsa verde, then pile with the grilled onions, lettuce – gently crack on the ribs so the leaves lay flat – and the tops of the buns.
Substitutions
Gluten-free? >> Use gluten-free hamburger buns in place of regular buns.
Parsley >> cilantro.
Lemon >> lime.
Don’t care for anchovies? >> Skip them or add capers to taste.
Red onion >> an onion of your choosing.
Variations
To make this on a grill pan: Preheat a grill pan over medium-high heat. Brush both sides of the fish and the grill pan with oil. Working in batches, if necessary, place the fish and onion on the pan, and cook until grill marks form on the bottom, the onion softens and the fish is no longer translucent and flakes easily under the tines of a fork, 2 to 3 minutes per side for the onion and 3 to 4 minutes per side for the fish. Try not to move the fish too much, as it may fall apart.
Notes
When choosing the oil for grilling, opt for one that’s suitable for high-heat cooking (with a high smoking point) such as avocado or canola.
