Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad

Total Time:
25 min
5 min
20 min

4 servings

  • 1 pound store-bought waffle fries
  • 4 (6-ounce) fillets white fish, such as halibut, skinless
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 crusty rolls, split
  • 3/4 cup mayonnaise
  • 1 clove garlic, grated
  • 3 tablespoons capers
  • 1/4 cup pitted chopped green olives
  • Handful flat-leaf parsley, finely chopped
  • 1 cup ketchup
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 teaspoon hot sauce
  • 1 or 2 tablespoons prepared horseradish, your preference
  • 1 lemon
  • Celery salt, to season fries
  • 1/2 red onion, very thinly sliced
  • 8 green or red leaf lettuce leaves
  • Slaw Salad, recipe follows
  • Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.

  • Heat skillet or grill or grill pan over medium-high heat.

  • Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.

  • Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.

  • Combine mayonnaise with grated garlic, capers, olives, parsley.

  • Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.

  • Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.

  • Remove fries from oven and season with celery salt and pepper.

  • Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup.

Slaw Salad:
  • 1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops

  • 1/2 head red cabbage, shredded

  • 1/4 cup honey

  • 1/4 cup cider vinegar

  • 2 tablespoons grill seasoning (recommended: McCormick's)

  • 1 tablespoon poppy seeds

  • 1 1/2 tablespoons toasted sesame seeds

  • 1/4 cup extra-virgin olive oil

  • In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together.

  • Yield: 4 servings

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