Forget boring. When the craving for a classic muffuletta hits, nothing beats our New Orleans-inspired fish sandwich recipe with the big, bold flavors of the Big Easy. Imagine flaky white fish coated in zesty garlic butter, then topped with a tangy muffuletta-style mix of giardiniera and olives, all nestled in a pillowy soft roll.
This isn’t your average fast-food fish sandwich. We’ve taken inspiration from classic New Orleans flavors to create a sandwich that balances richness with bright, tangy notes. The garlic butter transforms the mild grouper into something extraordinary, while the olive and vegetable mixture adds that essential Big Easy punch.
Ingredients
- Butter: Used to create a rich garlic-thyme sauce that adds moisture and depth of flavor to the fish.
- Garlic: Crushed and mixed into the butter, it infuses the fish with a pungent, savory taste that’s essential for building the foundation of flavor.
- Fresh Thyme: Adds a slight herbaceous note to the garlic butter, complementing the natural flavors of the fish.Hot Sauce: Provides a spicy kick to the garlic butter, balancing the richness with a touch of heat.
- Giardiniera: This pickled vegetable mix is crucial for adding a sharp, tangy contrast to the richness of the fish and butter.
- Green Olives: Brings a briny depth to the giardiniera, enhancing the overall complexity of the sandwich’s topping.
- Flat-Leaf Parsley: Fresh parsley brightens the relish, adding a fresh, herbal finish that cuts through the fat.
- Extra-Virgin Olive Oil: Used to bind the giardiniera and olive relish, adding smoothness and helping to distribute the flavors evenly.
- Fish Fillets: Grouper or wahoo are excellent choices due to their firm texture and mild flavor, which stand up well to the bold toppings.
- Old Bay Seasoning: A key spice that gives the fish its signature Eastern Coast flavor, offering earthiness with a hint of heat. You could easily use blackening or Creole seasoning here as a substitute.
- Pepper: Used to season the fish, adding a simple, spicy note that complements the Old Bay.
- Kaiser Rolls: Chosen for their sturdy yet soft texture, perfect for holding together the hearty and moist ingredients of the sandwich.Lettuce: Adds crunch and freshness, contrasting the soft textures of the cooked ingredients.
Step-by-Step Instructions
- Prepare Garlic Butter: Melt butter with crushed garlic, then stir in fresh thyme and hot sauce for a spicy kick.
- Make Olive Relish: Pulse giardiniera, olives, and parsley in a food processor, then blend with olive oil for a chunky relish.
- Cook the Fish: Brush fillets with garlic butter, season generously with Old Bay and pepper, and cook until perfectly seared.
- Assemble the Sandwich: Layer the toasted rolls with lettuce, the cooked fish, and a generous helping of olive relish.
Expert Tips
- Butter Basting: Regularly baste the fish with garlic butter while cooking to keep it moist and flavorful.
- Rolls: Toasting the Kaiser rolls adds a delightful crunch that contrasts well with the soft fish and creamy relish.
- Substitute: Use Wahoo or any meaty white fish as a substitute for grouper.
How to Serve
This sandwich pairs wonderfully with a side of sweet potato fries or a light coleslaw to cut through the richness of the fish and relish.
Storing and Reheating
Storing: Best enjoyed fresh, but if needed, store components separately in the fridge for up to two days.
Reheating: Reheat fish in a skillet over medium heat to maintain its texture.
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New Orleans Style Fish Sandwich Recipe
Ingredients
- 4 tablespoons butter
- 1 clove garlic crushed
- 2 tbs chopped fresh thyme
- 1 tbs hot sauce
- 1 cup giardiniera drained
- 1/2 cup green olives drained
- Handful of flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 4 6- to 8- ounce fillets grouper wahoo or other white meaty fish
- 1 tbsp Old Bay Seasoning Creole or Cajun seasoning work great too
- 1 tsp Freshly ground black Pepper
- 4 kaiser rolls
- 1 cup Green Leaf Lettuce
Instructions
- Heat a large skillet over medium-high heat.
- In a small heat proof bowl, microwave the butter with the garlic for 15 seconds, stir and microwave 10 seconds longer if needed.
- Stir in the thyme and hot sauce.
- Pulse the giardiniera, olives, and parsley in a food processor until finely dices. Add the olive oil and pulse again. Set aside.
- Brush the fish with the garlic butter and season with old bay and pepper (I used a ton of Old Bay, but I’m from the east coast. That’s how we roll.)
- Place in the skillet and baste with additional butter coking for 3 minutes per side.
- Serve the rolls toasted with heaping portions of the olive relish on top. Place fish, lettuce, and the top with the rolls.
Nutrition
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This sandwich is killing me – wow oh wow oh wow oh wow!
OUTSTANDING! OMG, I think I love this sandwich. Want.
Now, how do you find the time to work, develop sites, run two blogs, race, ride bikes and cook? Wonder Woman?
Somedays I wonder the same thing myself ;D
I miss the days when my father-in-law had a deep-sea fishing boat. He got me hooked on fishing that way and then sold the thing. Sadness. Now you’re showing me this and making me wish I was back out there so I COULD catch a fish with my own hands, make this and then chow down. It looks and sounds delicious.
These sound and look incredible!!