This fish sandwich was inspired by a trip Josh Lanahan and Michelle Lozuaway took to Maui. It can be made with any fresh, locally caught white fish; hake is their favorite. The fish can also be served atop greens or rice.
Adapted from Josh Lanahan of STREET.
1 cup finely sliced Napa cabbage
1 cup finely sliced green cabbage
salt to taste
1 medium shallot, finely diced
¼ cup capers, roughly chopped
juice and zest of ½ lemon
1 cup mayonnaise
1 carrot, shredded
2 tablespoons canola oil
10 ounces fresh, locally caught white fish, such as hake, pollock, cusk, cod, or haddock
freshly ground black pepper to taste
unsalted butter to taste
2 seeded hamburger buns
1. In a large bowl, mix together the Napa and green cabbage. Sprinkle with salt and set aside.
2. In a medium bowl, combine the shallot, capers, lemon juice and zest, and mayo. Mix until well combined to form a tartar sauce.
3. Rinse the salt off the cabbage, drain, and add the shredded carrot. Stir in 1 tablespoon of the tartar sauce to bind the vegetables. Set aside.
4. Heat oil in a large skillet, preferably cast iron, just to smoking.
5. Cut fish into 2 (5 ounce) portions, pat dry, and season liberally with salt and pepper.
6. Lay fish gently in skillet. Leave it alone! Do not poke or move for 2 to 3 minutes. When the edges are browned, lower heat to medium high and use a spatula to gently flip the fish. Cook for another 2 to 3 minutes depending on thickness, until fish is cooked through.
7. Butter and grill or toast the buns to lightly brown.
8.To serve, spread the top bun with some of the reserved tartar sauce. Place fish on the bottom bun and top with reserved slaw. Serve with smoky hot sauce if desired.
Makes 2 servings
Wine: Cecchi, Vernaccia di San Gimignano (Tuscany, Italy)
Beer: Smuttynose Brewing Co. IPA (Portsmouth, N.H.)