I really have become a big fan of a fresh catch sandwich since living on Maui. I do find myself wanting this at least once a week, because I am enjoying the richness of this meal. I serve it with a fresh salad and will be sharing the whole meal, even though some of it is simply combining ingredients that are in the pantry. this recipe serves two people, and of course you can stretch this to accommodate more……….

Fish Sandwich Ingredients:

•  2 Fresh catch fish

• 1 cup white wine

• salt and pepper to taste

• minced cilantro

  1/2 cup mayonnaise with a teaspoon wasabi

• Olive oil for cooking on the griddle

• Pickles for the sandwich

• 1 cup mushrooms

• 1/4 onion

• 1-2 ciabatta roll (or any bread)

• Butter for the bread

• Dried garlic and rosemary for the bread

 Fish Sandwich Method:

• Heat the griddle with a little olive oil

• Butter the rolls

• Add the dried garlic and rosemary to the butter

• Spread the mushrooms and onion to one side of the griddle

• Cook to light brown

• Keep turning and browning

• Place the rolls butter side down on the griddle

• When brown lightly griddle the other side and remove

• Place the rolls on the serving plates

• Add the mayo on each side

• Season the fish both sides, with the cilantro, salt, pepper

• On the other side of the griddle add oil

• Add the seasoned fish to the griddle

• Add wine

• Turn the fish

• Add 1/2 the wine

• Place the mushrooms and onion onto both sides of the rolls

• Add the fish

• Add the pickles

• Serve open faced or as a sandwich with a top and bottom

Salad Ingredients:

• 4 cups spring greens chopped into bite size

• !/2 cup Salad topper (Costco)

• 2 Tablespoons raisins

• 1 Avocado, cut and sliced

• 1 Tablespoon lemon juice

• salt and pepper to taste

• 2 Tablespoons of Vegetarian bacon bits

• 1 cup small chopped cabbage

• 1/2 cup seaweed (Costco)

• 1/2 cup fried onion topping

• 1/2 cup reduced Balsamic vinegar

 Salad Method:

• Reduce Balsamic vinegar in a pot on the stove to half

• Sprinkle the lemon juice over the avocado

• Sprinkle the avocado with salt and pepper

• Sprinkle 1/2 Tablespoon of the veggie bacon bits on the avocado

• Toss the salad with the remaining veggie bacon bits

• Add the raisins

• Add the chopped cabbage

• Add the Avocado

• Toss the salad with the reduced Balsamic vinegar

• Add the fried onion on top of the tossed salad

• Add the seaweed on top of the tossed salad

• Serve with the sandwich

Please share, in the comments section below, your versions of this recipe or just your favorite healthy creation!! It often helps us all when we can read and relate the experiences of others to our own. It can provide the keys to unlocking our hidden abilities to activate change in our own lives!!

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Love & Blessings,

Ruth

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