• 3 Ratings

A delicious and nutritious lunch option. This grilled fish sandwich contains flaky grilled catfish topped with grilled sweet pepper and onion relish piled high on a toasted roll. Excellent for a quick, fresh tasting meal! Perfectly paired with creamy coleslaw.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon juice. Sprinkle desired seasoning evenly over all sides of fish. Set aside.

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  • For the relish, brush onion and sweet pepper with oil. For a charcoal grill, grill onion and sweet pepper on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning occasionally. Watch vegetables closely so they do not char. (For a gas grill, preheat grill. Reduce heat to medium. Place onion and sweet pepper on grill rack over heat. Cover and grill as directed.)

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  • Transfer vegetables to a cutting board; let cool until easy to handle. Chop vegetables and place in a small bowl. Stir in parsley, sugar, vinegars, salt, and black pepper; toss to coat. Set aside.

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  • For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as directed.)

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  • Serve fish on buns. Using a slotted spoon, spoon relish on top of fish.

Tip:

The red pepper-onion relish can be covered and chilled for up to 1 week.

Nutrition Facts

473 calories; 17 g total fat; 3 g saturated fat; 53 mg cholesterol; 892 mg sodium. 55 g carbohydrates; 4 g fiber; 25 g protein;

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0