June 21, 2017
Fresh Tomatoes, Fish, Cod,
Haddock, Snapper, Middle Eastern, Quick Meals, Weeknight Meals, Grilling (Outdoor), Oven Bake, Kosher, Non-Dairy, Sandwiches more
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"Turkish street food. Think of the American version of the Food Truck!"
Preheat the oven to 350F
Grease the baking tray with a little olive oil (or line aluminium kitchen foil on a baking tray then grease, for the ease of cleaning). Place the fillets of the fish, drizzle a little olive oil over them. Season the fish with the salt and pepperand bake or grill for the required amount of time (please refer to the cooking instructions for the fish of your choice). Cooking time is usually 3-4 minutes per side, depending on the thickness of your fish.
While the fish is cooking, make the herb mayonnaise with capers. In a small bowl, combine the mayonnaise, chopped parsley and the rinsed baby capers. Drizzle with a little olive oil; your herb mayonnaise is ready.
For the sumac salad; work the salt and sumac into the onion slices with your hands really well in a bowl. This will soften the onions, make them more palatable and let the sumac really penetrate to the onions. Add the chopped tomatoes, parsley, juice of lemon and extra virgin olive oil into the bowl and combine well. Season with ground black pepper; your salad is ready.
Once the fish is baked, slice the sourdough bread (you can toast the bread if you like too.) Spread a thin layer of the herb mayonnaise over the bread and place a cooked fish fillet over it. Then place a spoonful of the sumac salad over the fish. You can add the lettuce and another slice of bread over the top. Or you can simply enjoy as an open fish sandwich with one slice of bread.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Very good -- we didn't have all the ingredients so we skipped some of the ingredients. I used cod for the fish and closer to one pound for four sandwiches. I would like to try it again with the ground sumac but a very good meal. Thanks for sharing!