Spicy Mexican Fish Sandwich

0 comments

recipes.curator11 months agoWaivio3 min read

Earns commissions on purchases

Dive into the lively world of Latin flavors with this deliciously spicy fish sandwich recipe, inspired by the vibrant culinary traditions of Mexico. With a balance of heat, zest, and earthiness, it's a medley of tastes you won't want to miss. Perfect for a lively weekend lunch or a weeknight dinner full of excitement!

Ingredients:

- Butter, for the infused oil

- Zest of 1 lime (avoid the white pith)

- Clove of garlic, crushed

- A pinch of cayenne pepper

- 2 cod fillets, thawed if frozen

- 1 onion, chopped

- 1 bell pepper, top removed and chopped

- 1 jalapeño or habanero, seeds removed and chopped

- Cilantro, chopped, to taste

- 1/4 head of cabbage, shredded

- Sour cream, to taste

- Juice of 1 lime

- A few slices of your favorite sandwich bread

- Olive oil, for toasting

- Crumbled cotija cheese, for garnish

- Salt and black pepper to taste

---

Prep Time: 45 minutes (includes marinating time)

Cook Time: 10 minutes

Total Time: 55 minutes

Equipment: Baking sheet, pan, oven, broiler, mixing bowls, utensils for mixing and flipping fish

Servings: 2 sandwiches

Instructions:

1. Start by creating an infused oil. In a small pan, melt butter over medium-low heat, add the zest of one lime, a crushed garlic clove, and a pinch of cayenne pepper. Warm this mixture until fragrant, taking care not to burn the garlic.

2. Once the infused oil is ready, pour it over the cod fillets in a bowl, ensuring each piece is well coated. Refrigerate and allow the fish to marinate for about 30 minutes.

3. While the fish is marinating, prepare the salsa toppings. Lay out chopped onions, bell pepper, and jalapeño onto a baking sheet and broil on high. Watch closely, removing them when they start to brown and get slightly charred in spots.

4. Toss the roasted vegetables in a bowl with fresh chopped cilantro. Set aside.

5. In another bowl, combine shredded cabbage with sour cream and lime juice. This mixture will be the creamy, tangy base for the sandwich.

6. Place the sandwich bread in the oven to get toasty and slightly crispy on the outside while retaining a fluffy, moist interior.

7. Heat a pan on medium-high and add the marinated cod fillets. Cook for approximately 3-5 minutes per side, depending on thickness, until the fish is flaky and cooked through. Season with salt and pepper to taste.

8. Assemble the sandwich while all the components are still hot. Spread the cabbage mixture on the base of the toasted bread, add a piece of the cooked cod (breaking it up slightly), spoon the roasted salsa on top of the fish, and finally sprinkle with crumbled cotija cheese.

9. Serve immediately for the best combination of warm, spicy, tangy, and crunchy textures.