To this day, spending time at the shore with him is my choice activity, and this sandwich reflects the best parts of that, bringing the flavors of the sea and the grill together in a way that is fun, carefree and just the right amount of messy.
Get the recipe: Grilled Fish Sandwiches With Salsa Verde
The sandwich’s flavor is driven by a mouthwatering, Spanish-style salsa verde — a puree of fresh parsley, spiked with garlic, lemon, anchovies and crushed red pepper flakes — made luscious with olive oil. If you wind up with any of the salsa left over, you won’t be sorry — it is incredible tossed with cooked shrimp or white beans, spooned over eggs or spread on crusty bread.
In this sandwich, the salsa verde is smeared generously onto the bottom of a toasted bun. A juicy fillet of grilled white fish — seasoned with just salt and pepper — goes on top of that. (Any firm fish will work, so use whatever looks best at the market.) More of the salsa is dolloped on top of the fillet, followed by a mound of grilled onions and fresh lettuce.
The sandwich delivers an exhilarating experience: The savory salsa elevates the succulent flame-cooked fish to new heights, and is accented with the sweet smokiness of the charred onions and crisp bite of lettuce.
The ample juices and sauce escaping the sandwich as you eat it, only add to its pleasure. It is a satisfying sandwich that’s just right for this Father’s Day, ideally at the beach, in a park or a backyard, with plenty of napkins on hand.
Get the recipe: Grilled Fish Sandwiches With Salsa Verde