SPICY SNAPPER SANDWICHES RECIPE - ANNIE WAYTE | FOOD & WINE
More Sandwiches
Provided by Annie Wayte
Total Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°. In a bowl, mix half of the lime zest, lime juice, garlic and chile. Stir in the olive oil. Make 3 shallow 2-inch slashes into the skin of each fish fillet. Spread the garlic-chile paste over the fish. Transfer the fish to a baking dish, skin side up; season with salt and pepper. Bake for 8 minutes, until the fish flakes easily.
- Meanwhile, in another small bowl, combine the mayonnaise with the capers and the remaining lime zest, lime juice, garlic and chile. Season the sauce with salt and pepper.
- Toast the buns. Spread the sauce on the buns and top with the fish, lettuce and onion. Close the sandwiches and serve.
MEXICAN RED SNAPPER SANDWICHES | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 17 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the avocados, onion, jalapeno and lime juice; season with salt.
- Dust the fish fillets on both sides with the chili powder and season with salt. In a large skillet, heat the olive oil over medium-high heat. Add the fish skin side down and cook until opaque around the edges, about 1 1/2 minutes; turn and cook for 15 seconds more.
- Drizzle the cut side of the roll tops with olive oil. Spread the guacamole on the roll bottoms, then top with a layer of radishes and the fish fillets. Set the roll tops into place and serve with the lime wedges.
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