Description
This bronzed fish sandwich features perfectly seasoned and seared white fish, creamy homemade tartar sauce, and quick-pickled red onions, all layered on a toasted brioche bun. It’s flavorful, fresh, and full of satisfying textures.
Ingredients
Scale
- 1/2 lb haddock or any white flaky fish
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon each paprika, garlic powder, black pepper, chipotle powder
- 2 brioche burger buns
- Lettuce leaves
- 1 large red onion, thinly sliced
- 1/2 cup warm water
- 1/2 cup rice or champagne vinegar
- 1/2 lime, juiced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 garlic cloves
- 1/2 cup mayonnaise
- 1/2 cup dill pickles, diced
- 1 tablespoon chopped onion
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
Instructions
- Mix paprika, garlic powder, black pepper, chipotle powder, and salt. Rub over both sides of the fish.
- Heat olive oil in a skillet over medium-high. Sear fish for 3–4 minutes per side until golden and cooked through.
- In a bowl, combine vinegar, warm water, lime juice, sugar, salt, peppercorns, and garlic. Add sliced red onion and let sit for at least 30 minutes.
- In a separate bowl, mix mayonnaise, pickles, onion, dill, sugar, black pepper, and lemon juice to make tartar sauce. Chill until ready to use.
- Toast brioche buns lightly. Assemble sandwich with lettuce, fish, tartar sauce, and pickled onions.
- Serve immediately with your favorite side dish.
Notes
- Pat the fish dry before seasoning to help it crisp in the pan.
- The pickled onions and tartar sauce can be made up to 3 days in advance.
- Use cod or tilapia as a substitute for haddock.
Nutrition
- Serving Size: 1 sandwich
- Calories: 510
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg