Open Faced Grouper Sandwich with Wasabi-Mayo Slaw

Recipe courtesy of Chef Brandon Parry, CEC, PCEC, ACE. Serves 4

Ingredients:

• 2 cups thinly sliced cabbage
• 1/4 cup wasabi mayonnaise (store-bought or homemade)
• 2 tablespoons rice vinegar
• 4 5-ounce grouper fillets or other firm white fish
• 3 tablespoons vegetable oil
• French baguette, sliced
• Lemon wedges
• Wasabi micro greens (optional)

How to Prepare:

1. Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl and let stand for 15 minutes.
2. Meanwhile, sprinkle fish fillets on both sides with salt and pepper and heat oil in heavy large nonstick skillet over medium-high heat.
3. Add fish to pan and cook until golden brown and opaque in center, about 4 minutes per side.
4. Meanwhile, toast baguette.
5. Slice baguette and place 2-3 slices onto each plate. Top with a piece of fish, squeeze lemon over fish, and top with wasabi-mayo slaw.
6. Garnish with wasabi micro greens.

Products

Baqueta Grouper