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Miami-style Grilled Fish Sandwich with Smoked Parrika Mayo and Bean Salad

Release date:2019-08-23 Publisher: Original Views:39
This recipe is a quick, nutritious, delicious and healthy way to barbecue fish. Cover the fish in spices, grill and stuff into buns to make light sandwiches, and serve with smoked paprika mayonnaise and bean salad on the side. 

Ingredients for Grilled Fish

Firm white fish

4 fillets about 125g each

Smoked paprika 

1 tsp

Celery seed 

½ tsp, finely ground

Onion salt 

(Optional) 1 tsp

Golden caster sugar 

1 tsp

Garlic salt 

1 tsp

Ingredients for Smoked Paprika Mayonnaise

Mayonnaise 

5 tbsp

Garlic 

½ clove, crushed

Smoked paprika 

1 tsp

Lime 

1, zested

Ingredients for Bean Salad

Olive oil 

6 tbsp

Celery 

4 sticks, finely chopped

Smoked paprika 

2 tsp

Cayenne pepper 

½ tsp

Ground cumin 

1 tsp

Tomato purée 

2 tbsp

Kale 

200g

Black-eyed beans 

2 x 400g tins, drained and rinsed

Kidney beans 

2 x 400g tins, drained and rinsed

Cherry tomatoes 

800g, (a mix of colors)

Coriander 

a bunch, stems finely chopped, leaves torn

Limes 

2, juiced

Mint 

a bunch, leaves chopped

To Serve

Large soft buns 

4

Beefsteak tomato 

1 large, sliced

Cos lettuce 

4 small leaves

Red onion 

1 medium, thinly sliced

Special Equipment
1)Non stick grill mat
Cooking Directions 
STEP 1: Mayonnaise Dip
1)Take a small bowl and add mayonnaise, smoked paprika, garlic and lime zest. Mix well. Crack a bit of black pepper in the mixture and stir well. 

STEP 2: Fish
1)Wash, clean and drain the fish.
2)Add sugar to the spice mixture prepared in step 1. 
3)Sprinkle on all sides of the fish thoroughly so that it is completely covered in the spices. 

STEP 3: Grill 
1)Prepare a barbecue fire (charcoal or wood) and heat the non stick grill mat
2)Start grilling the fish on direct heat for 2 to 3 minutes on each side, according to the thickness of the fish. 

STEP 4: Assemble Sandwich
1)Take the buns and spread a spoonful of smoked paprika mayonnaise on the bottom half. 
2)Add layers of fresh and crunchy lettuce leaves, sliced tomatoes and onions. 
3)Put a single piece of fish on top of these veggie layers. 
4)Top with the other half of the bun and secure with a skewer if necessary. 


STEP 5: Bean Salad
1)Heat 4 tablespoons of olive oil in a small frying pan.
2)Add celery, onion, garlic and some seasoning.
3)Cook for 5 minutes until the vegetables soften, then add cumin, paprika, cayenne, kale and tomato puree. Cook for another 2 to 3 minutes or until the kale starts to wilt.
4)Add beans with water (150ml). Stir well. 
5)Remove from the heat. 
6)Use foil to cover the non-stick grill mat. 
7)In a small bowl, toss the cherry tomatoes with lots of seasoning and 2 tablespoons of olive oil. 
8)Tip the seasoned tomatoes on the foil-covered non-stick grill mat and cook for 5 to 10 minutes, tossing occasionally. Remove when tomatoes are charred.
9)Stir the tomatoes gently into the bean mixture. Squeeze lime juice and sprinkle with mint and coriander. 

Nutritional Information: Fish Sandwich

Kilocalories

246

Fats

16.3g

Carbohydrates

1.9g

Protein

22.8g

Salt

1.6g

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