Serves 2
30 min
Spicy Thai Fish Sandwiches
Recipe GLPRcb42b970d16158
Crispy pan-seared cod nestled in soft ciabatta with a vibrant lime-garlic-serrano mayo and fresh lettuce and red onion. This Southeast Asian-inspired sandwich brings bold, spicy flavors with a bright citrus kick.
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Ingredients
2 individual loaves ciabatta bread
16 ounces cod fillet
2 limes
2 cloves garlic, minced
1 serrano pepper, minced with seeds removed
1 tablespoon olive oil
1/3 cup low-fat mayonnaise
1 pinch kosher salt
4 slices red onion
2 large lettuce leaves
Directions
Zest one lime and juice both limes into a small bowl. Add minced garlic, minced serrano pepper (with seeds removed), and kosher salt. Stir until combined, then fold in the low-fat mayonnaise until the spicy mayo is well blended. Set aside.
Pat the cod fillet dry with paper towels and season lightly with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the cod fillet in the pan and cook for 4-5 minutes on the first side without moving, until the bottom is golden and crispy.
Gently flip the cod and cook for another 3-4 minutes until the flesh is opaque throughout and reaches an internal temperature of 145°F. Remove from heat and break the fillet into two equal portions.
Slice each ciabatta loaf horizontally and lightly toast the cut sides if desired for extra crunch.
Spread the spicy lime-garlic mayo generously on both halves of each toasted ciabatta loaf.
Layer one large lettuce leaf on the bottom half of each sandwich. Top each with one portion of cooked cod, then arrange two slices of red onion on top.
Close the sandwiches with the top half of the ciabatta, press gently, and serve immediately while the fish is still warm.
