Ingredients
2
2 servings
- •1 tablespoon unsalted butter
- •½ teaspoon Creole seasoning
- •2 (6 ounce) fillets cod fillets
- •½ teaspoon smoked paprika
- •2 tablespoons vegetable oil
- •2 sub-style sandwich rolls, split
- •6 leaves romaine lettuce
- •4 slices tomato
- •2 tablespoons remoulade sauce, or to taste
Instructions
- Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
- Melt butter and stir in Creole seasoning and smoked paprika.
- Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
- Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.
Nutritional Facts
Per 2 servings
- Calories: 713
- Carbohydrate: 72g
- Fat: 28g
- Fiber: 5g
- Protein: 43g
- Sugar: 7g
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