Ever been to New Orleans? Get a hint of it with this New Orleans Style Fish Sandwich! Juicy, flavorful, and just what you need.

New Orleans Style Fish Sandwiches | Kita Roberts GirlCarnivore.com

After a long day under the hot sun, pulling in the perfect catch from deep blue ocean with your bare hands, one could build up an appetite. Especially for a fish sandwich.

If you’ve spent the afternoon playing Deadliest Catch and are ready for a hearty meal, that walks on the line between healthy and gluttonous, this is the fish sandwich recipe you are looking for.

New Orleans Style Fish Sandwiches | Kita Roberts GirlCarnivore.com

With garlic and butter sticking to your lips, fresh giardiniera relish leaving a little vinegary bite, and Old Bay bringing a little heat, this is a deadly flavor combination making one hell of a meal.

You’re going to get messy. I promise. New Orleans Style.

New Orleans Style Fish Sandwiches | Kita Roberts GirlCarnivore.com

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New Orleans Style Fish Sandwiches

5 from 1 vote
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
New Orleans Style Fish Sandwiches | Kita Roberts GirlCarnivore.com
Ever been to New Orleans? Get a hint of it with this New Orleans Style Fish Sandwich! Juicy, flavorful and just what you need.


  • 4 tablespoons butter
  • 1 clove garlic crushed
  • 2 tbs chopped fresh thyme
  • 1 tbs hot sauce
  • 1 cup drained giardiniera
  • 1/2 cup green olives
  • 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
  • Old Bay Seasoning
  • Pepper
  • 4 kaiser rolls
  • Lettuce


  • 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.


Serving: 1g | Calories: 602kcal | Carbohydrates: 64g | Protein: 23g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 2144mg | Potassium: 431mg | Fiber: 2g | Sugar: 1g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 3mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 1 vote (1 rating without comment)

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  1. 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?

  2. 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.