Fish Sandwiches With Tarragon Mayo
3
- Prep Time15 min
- Total Time35 min
- Makes4 servings
Photography by Erik Putz; Recipe by Irene Ngo
Tarragon mayo adds an instant kick to this otherwise ordinary sandwich, making it a quick and delicious weeknight meal.
Ingredients
2 tsp canola oil, divided
1 red onion, sliced into ¼-in. rounds, keeping rings intact
500 g haddock, or other firm white fish, in 4 pieces
3/4 tsp salt, divided
4 burger buns
4 butter lettuce leaves
1 tomato, sliced
Tarragon Mayo
¼ cup mayonnaise
¼ cup plain Greek yogurt
1 ½ tsp finely chopped tarragon
1 tsp lemon juice
Instructions
Preheat barbecue to medium-high. Place a large oven-proof frying pan or cast iron pan on one side of grates.
Stir mayo with yogurt, tarragon and lemon juice in a small bowl. Season with pepper.
Brush 1 tsp oil over onion rounds. Pat fish fillets dry with paper towels, then sprinkle with ½ tsp salt. Season with pepper. Arrange onion over grill grates. Add remaining 1 tsp oil to preheated pan, then fillets. Cook onion and fish, with lid closed, until onions are tender and fish flakes easily with a fork, 2 to 4 min per side.
Transfer onion and fish to a platter. Sprinkle onion with remaining ¼ tsp salt.
Serve fish on buns spread with tarragon mayo and top with grilled onions, lettuce and tomato.
Nutrition (per serving)
Calories 380, Protein 28g, Carbohydrates 33g, Fat 14g, Fibre 3g, Sodium 980mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
