Grilled Fish Sandwich with a Creole Corn And Jalapeno Tarta

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INGREDIENTS

FISH
4 White fish fillets ; (6
Drizzle olive oil
Salt
Black Pepper ; freshly ground
4 Submarine rolls ; split in half
4 tb Butter ; at room temperature
TARTAR SAUCE
1 Ear sweet corn
Drizzle olive oil
Salt
Black Pepper ; freshly ground
1 Egg
1 tb Garlic ; minced
2 tb Fresh Lemon Juice
1 tb Chopped parsley
2 tb Green Onions ; chopped
1 tb Creole ; or whole grain
1 sm Jalapeno pepper ; stemmed and minced
1 c olive oil
RELISH
1/4 Head radiccio
10 spears pencil asparagus
2 Roma tomatoes ; cored and cut half
1 sm Zucchini ; cut into 1/4 inch slices
1 sm Yellow squash ; cut into 1/4 slices
2 1/4-inch slices Red onion
1 tb Fresh cilantro ; chopped

Servings

INSTRUCTIONS

1. Preheat coals for the grill.

2. Season both sides of the fillets with olive oil, salt and pepper. Place fish on the grill and cook for 4 minutes each side.

3. Season the corn with a drizzle of olive oil, salt and pepper. Place corn on the grill and cook for 2 minutes on all sides. Remove from grill and cool completely. Using a sharp knife, remove the corn from the cob. Set aside in a bowl.

4. In preparation for the tartar sauce: put 1 egg, 1 tablespoon of garlic, 2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of green onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food processor and puree for 15 seconds. Season with salt and pepper.

5. With the processor running, pour 1 cup of olive oil through feeding tube in a steady stream. Season with salt and pepper. Empty contents into a bowl and fold in grilled corn kernels. Cover and let sit for 1 hour in the refrigerator before using (best if used within 24 hours).

6. For the relish: In a mixing bowl, toss vegetables with olive oil. Season with salt and pepper. Place vegetables on the grill and cook for 2 to 3 minutes on each side. Remove from the grill and cool.

7. Dice all the vegetables into small pieces, place back into mixing bowl and toss in 1 tablespoon of fresh cilantro.

8. Spread each half of the roll with butter. Place rolls on the grill, butter side down, for 1 minute on each side.

9. To serve, spread both sides of grilled bread with tartar sauce. Place fish fillets between the two slices. Spoon the relish over the fish and serve.

Yields 4 servings.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

NOTES

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Grilled Fish Sandwich with a Creole Corn And Jalapeno Tarta

FISH 
4  White fish fillets (6
 Drizzle    olive oil 
  Salt 
  Black Pepper freshly ground
4  Submarine rolls split in half
4 tb Butter at room temperature
  TARTAR SAUCE 
1 Ear sweet corn 
 Drizzle olive oil 
  Salt 
  Black Pepper freshly ground
1  Egg 
1 tb Garlic minced
2 tb Fresh Lemon Juice 
1 tb Chopped parsley 
2 tb Green Onions chopped
1 tb Creole or whole grain
1 sm Jalapeno pepper stemmed and minced
1 c olive oil 
  RELISH 
1/4 Head radiccio 
10 spears pencil asparagus 
2  Roma tomatoes cored and cut half
1 sm Zucchini cut into 1/4 inch slices
1 sm Yellow squash cut into 1/4 slices
2 1/4-inch slices Red onion 
1 tb Fresh cilantro chopped

1. Preheat coals for the grill.    
2. Season both sides of the fillets with olive oil, salt and pepper. Place  fish on the grill and cook for 4 minutes each side.   
3. Season the corn with a drizzle of olive oil, salt and pepper. Place corn  on the grill and cook for 2 minutes on all sides. Remove from grill and  cool completely. Using a sharp knife, remove the corn from the cob. Set  aside in a bowl.    
4. In preparation for the tartar sauce: put 1 egg, 1 tablespoon of garlic, 2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of  green onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food  processor and puree for 15 seconds. Season with salt and pepper.    
5. With the processor running, pour 1 cup of olive oil through feeding tube  in a steady stream. Season with salt and pepper. Empty contents into a bowl  and fold in grilled corn kernels. Cover and let sit for 1 hour in the  refrigerator before using (best if used within 24 hours).   
6. For the relish: In a mixing bowl, toss vegetables with olive oil. Season  with salt and pepper. Place vegetables on the grill and cook for 2 to 3  minutes on each side. Remove from the grill and cool.    
7. Dice all the vegetables into small pieces, place back into mixing bowl  and toss in 1 tablespoon of fresh cilantro.    
8. Spread each half of the roll with butter. Place rolls on the grill, butter side down, for 1 minute on each side.    
9. To serve, spread both sides of grilled bread with tartar sauce. Place fish fillets between the two slices. Spoon the relish over the fish and serve.

Yields 4 servings.        
NOTES : From Chef and author Emeril Lagasse    
Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (2611g)
Recipe Makes: 1 Serving

Calories: 3531
Calories from Fat: 1690 (48%)

Amt Per Serving		% DV

	Total Fat 187.7g	250 %
	Saturated Fat 51.6g	258 %
	Monounsaturated Fat 85.1g
	Polyunsanturated Fat 35.9g
Cholesterol 793.3mg		244 %
Sodium 2219.6mg		77 %
Potassium 5254.3mg		138 %
Total Carbohydrate 263.7g		78 %
	Dietary Fiber 28.9g	115 %
	Sugars, other 234.9g
Protein 207.3g		296 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3531

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