Easy Grilled Fish Sandwiches (With Sprouts & a Lemon-Mustard Dressing!)

There's supposed to be more of that beautiful California sunshine this weekend, so my sister and I made plans to pack up the little ones and head on over to the lake. It got me thinking ahead about what we'd eat for lunch on the beach...I instantly thought of sandwiches.

When we were little and the whole family would go boating on the lake, my mom would fix us sandwiches and Caprisuns. I remembered how, even in high school...when friends & I couldn't rush out of our last class fast enough to make the 15-minute drive to the lake...I'd make a stop at Mr. Pickles Sandwich Shop. Sandwiches are just easy to make (or easy to buy), easy to transport, and easy to eat. When you've just come out of the water or you're perfectly comfortable sunbathing, a hand-held burger, hot dog, or sandwich will never fail to hit the spot. No plates, forks, or knives necessary.


Fish is light (I like to avoid the bikini "belly bloat") and cooks quickly. I came across barramundi fillets at the market, but any fish that you like would work well with this marinade...salmon, tilapia, or especially mahi mahi! Simply season both sides of the fillet pieces with sea salt, pepper, and sesame oil. Done.

Barramundi, by the way, is also known as Asian seabass. Its native waters stretch from Australia to Southeast Asia, and it has a moist, buttery flesh when cooked. 

Marinate the fish for at least 30 minutes. If you plan on grilling at the beach, season the fish right before you leave. Then, all you have to do is pack it in a container, throw it in the cooler, and it's a snap to pull out and throw on the BBQ!

While the fish is marinating, you can prepare the rest of your sandwich "fillers". Alfalfa sprouts, instead of the typical lettuce, give the sandwiches freshness and crunch. Plus, the name of the game here is easy. It's nice to grab a handful of sprouts, instead of taking on an entire head of lettuce.

Oh, look. There's those fabulous King's Hawaiian Sweet Rolls again. This time, they're in the form of hot dog buns! I loved how the buns were sliced lobster roll-style.







To complete the sandwiches, I just needed a spread. This can also be done ahead of time, before you ever walk out the door. Start by making an aioli (similar to how I made the dressing for Crazy Crab Crostini), then add finely minced garlic, honey mustard, and freshly squeezed lemon juice. The fresh garlic and mustard add a zesty bite, and the lemon (which is a no-brainer, match-made-in-Heaven with seafood) really makes the grilled fish pop.

Now, if you're particularly worried about the spread going bad under the hot sun, you can make a more loose sauce to top the sandwiches just by whisking together the oil, garlic, mustard, and lemon juice. No egg yolk, no problem. Shaking it all up in a jar would make for a convenient mode of transportation, too!


When you're ready to cook the fish, grill the fillets over medium-high heat for 3-4 minutes per side. Then, all that you need to do is put everything together.

Whether you're at the beach or hanging out poolside in your own backyard, these sandwiches are great for cooking and serving in the beautiful outdoors. (You could even do this at a park if grills are available in the picnic area!) They're fresh, healthy, and filling, so you can stay active all day long! Enjoy :)



Grilled Fish Sandwiches (makes 4 servings)

Print Recipe
Ingredients:
12 oz. Fish Fillets
1/2 tsp Fine Sea Salt
1/4 tsp Finely Ground Black Pepper
3 tsps Sesame Oil
4 King's Hawaiian Hot Dog Buns or Sandwich Buns
1 cup Alfalfa Sprouts, rinsed & dried

Aioli:
1 large Egg Yolk
6-8 tbsps Clarified Butter or Canola Oil
1 Garlic Clove, finely minced
2 tbsp Hawaiian Style Honey Mustard
1 tbsp Freshly Squeezed Lemon Juice
  1. Slice fillets lengthwise to fit hot dog buns, or slice into sections to fit sandwich buns. Season both sides with salt, pepper, and sesame oil. Set aside to marinate for at least 30 minutes.
  2. To make the aioli, whisk the egg yolk in a separate bowl until smooth. Then, slowly drizzle in the clarified butter or oil. Whisk continuously until the mixture is thick and creamy. Add the garlic, mustard, and lemon juice. Whisk to combine well. Transfer to a condiment bowl or small ramekin for serving.
  3. When ready to cook the fish, grill over medium-high heat for 3-4 minutes per side. (Do not touch until it's time to flip!)
  4. To assemble the sandwiches, lightly toast each bun (optional) and spread as much aioli on each bun as desired. Spread a bed of sprouts on each bun, then top with a piece of grilled fish.
  5. Serve with an ice cold beverage and some chips! Enjoy!