Grilled Fish Sandwich

One of my favorite sandwiches is grilled tuna on a bun with tomato, lettuce, red onion and Aioli..   Mayo is spread over the filet before grilling with the egg and oil in the mayo giving the filet a nice crispy texture.   The grilling of the fish is so quick and simple, I always wonder why most delis don't offer this.   Maybe, because most delis don't serve beer which goes perfectly with the sandwich.   If you happen to find yourself on the Big Island of Hawaii go to the Harbor House at the Honokohau Harbor for a grilled fish sandwich and a beer, looked for Kona Brewery beers on tap.   In the summer, I usually offer grilled fish sandwiches as an option to burgers and brats when friends gather for a party.  

When selecting fish, I always like to follow the recommendations listed at SeafoodWatch.org.    Seafood Watch is part of the Monterrey Bay Aquarium.   They provide recommendations on what fish are being sustainably managed and have a healthy population.

Ingredients:
Tuna, Swordfish, Ono, Mahi-Mahi, Halibut, Sablefish, Cod, Walleye,...
Mayo, Aioli, spiced Mayo, Mustard, Wasabi Mayo or Tartar Sauce
Lettuce, Tomato, Avocado, Red Onions, Roasted Pepper,....
Your favorite sandwich bread / bun  - grill or toast the bread if you prefer

1. Cut fish into sandwich size portions (4 - 6 oz) and to a thickness of 3/4" - 1".   Too thick an the outside of the filet is over done before the inside.   I like cooking the fish to rare or medium-rare.

2. Spread each side of each filet with Mayo.  This can be just plain Mayo, Aioli or Mayo with spices e.g. ginger, Sriracha sauce, crushed capers,....

3. Heat a grill to at least medium-high, like you would for cooking steak.  Cook fish ~2 minutes per side.  If you prefer the fish to be more done, move filet to cooler part of grill or turn grill down to low,  and continue cooking 2-3 minutes. 

4. When filets are done, build your sandwich as you like.  Grab a cold beer, your favorite chips and a fruit salad, and head for a nice shady spot to enjoy.