Fish Sandwiches with Red Pepper-Onion Relish

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.

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  • Makes: 4 servings
  • Makes: 4 sandwiches
  • Prep: 25 mins
  • Grill: 12 mins

Fish Sandwiches with Red Pepper-Onion Relish

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. 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.)
  5. Serve fish on buns. Using a slotted spoon, spoon relish on top of fish.

From the Test Kitchen

Tip:

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

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Nutrition Facts (Fish Sandwiches with Red Pepper-Onion Relish)

  • Per serving:
  • 473 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 53 mg chol. ,
  • 892 mg sodium ,
  • 55 g carb. ,
  • 4 g fiber ,
  • 25 g pro.
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