I love “Iron Chef America” and I love “Home & Family” so when I heard that Master Chef Jet Tila was going to be sharing a recipe for Grilled Fish Sandwich with Fennel Onion Chipotle Cream on “Home & Family” I was excited to be able to bring you the recipe. Home & Family airs weekdays at 10/9 am on the Hallmark Channel and my PR connection provided this recipe for me to share with y’all at my request. Thanks to Home & Family and Chef Jet for sharing!
Easy Grilled Fish Sandwich Recipe with Fennel Onion and Chipotle Cream Sauce
Photo: Copyright 2014 Crown Media Family Networks/Photographer: Jeremy Lee
Don’t let this amazing grilled fish sandwich intimidate you! It is surprisingly easy to make and it cooks up quickly too. It uses bass fish fillets which have a mild, delicate flavor and a tender but firm texture. According to Bon Appetit, the best substitutes are “red snapper, mahi-mahi, and grouper”. You can even use tilapia, cod fillets, or sturgeon fish and it will still taste delicious! This is a great fish recipe for the lent season.
Fish Sandwich Ingredients
- 1 Lb. Striped or black sea bass fillets, portioned into 6 ounce pieces.
- Salt and pepper as needed
- 3 Tbsp. Olive Oil (canola oil or vegetable oil would work too but I love EVOO for flavor and health)
- sandwich buns
- sliced fresh vine ripe tomato
- arugula
- red onion, finely sliced
- fresh fennel, finely sliced
Fennel Onion Chipotle Cream Sauce Ingredients
- 1 cup Mexican crema (or sour cream)
- Lime juice and zest of one lime
- ¼ cup chopped cilantro
- 1-2 tablespoon chopped canned chipotle pepper, plus more as needed
- Salt and black pepper
This chipotle cream sauce is basically like a tartar sauce, just kicked up several notches! It is a huge part of what make this this the perfect grilled fish sandwich!
How To Make Grilled Fish Sandwiches:
- First make the sauce. Combine all the ingredients in a small bowl and mix well. Add more chipotle as desired. Season well with salt and pepper.
- Season fish fillets with salt and pepper on both sides. Drizzle fillets with oil and reserve.
- Heat grill or grill pan to high. Rub the grill with a little bit of oil. At the first sign of white smoke on the grill.
- Lay the fish on the grill until about 2-3 minutes or until grill marks form. Turn the fillets over and grill on the other side until cooked through.
- Once, cooked through, remove from heat and rest for 5 minutes.
- Slice sandwich rolls in half and toast.
- Cover the bottom bun with a bed of arugula, fennel, onion, and tomato slices and the add the roasted fish and the Chipotle Cream. Top with the top bun and serve.
Photo: Copyright 2014 Crown Media Family Networks/Photographer: Jeremy Lee
I hope you enjoy this recipe for Roasted Fish Sandwich with Fennel Onion Chipotle Cream. I love that it is pretty easy to make and yet has a sophisticated appeal. You can see the video clip if you are more of a visual learner. Do you think you will give it a try?
Printable Fish Sandwich Recipe
Grilled Fish Sandwich Recipe with Fennel Onion Chipotle Cream
Ingredients
- 1 cup Mexican crema (or sour cream)
- 1 lime, juiced and zested
- ¼ cup cilantro, chopped
- 1 tablespoon chopped canned chipotle pepper
- 1 Lb. Striped or black sea bass fillets, portioned into 5 ounce pieces.
- Salt and pepper as needed
- 3 Tbsp. Olive Oil
- 3 sandwich buns
- 1 large fresh vine ripe tomato, sliced
- 1 cup arugula
- 1/4 cup sliced red onions
- 1/4 cup sliced fresh fennel bulb
Instructions
- First make the sauce. Combine all the ingredients in a small bowl and mix well. Add more chipotle as desired. Season well with salt and pepper.
- Season fish fillets with salt and pepper on both sides. Drizzle fillets with oil and reserve.
- Heat grill or grill pan to high. Rub the grill with a little bit of vegetable oil. At the first sign of white smoke on the grill.
- Lay the fish on the grill until marks form about 2 or 3 minutes. Turn the fillets over and grill on the other side until cooked through.
- Once, cooked through, remove from heat and rest for 5 minutes.
- Slice sandwich buns in half and toast.
- Cover the buns with a bed of arugula and sliced tomatoes and the add the roasted fish and the Fennel Onion Chipotle Cream.
Nutrition Facts
Grilled Fish Sandwich Recipe with Fennel Onion Chipotle Cream
Serves: 3
|
Amount Per Serving: 1 sandwich
|
||
|---|---|---|
| Calories | 602.35 kcal | |
| % Daily Value* | ||
| Total Fat 34.34 g | 52.3% | |
| Saturated Fat 11.85 g | 55% | |
| Trans Fat 0.0 g | ||
| Cholesterol 101.86 mg | 33.7% | |
| Sodium 892.82 mg | 37.2% | |
| Total Carbohydrate 37.77 g | 12.3% | |
| Dietary Fiber 3.02 g | 12% | |
| Sugars 5.19 g | ||
| Protein 36.05 g | ||
| Vitamin A 28.45 % | Vitamin C 19.44 % | |
| Calcium 18.33 % | Iron 16.87 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This grilled fish sandwich is the perfect way to enjoy fresh, flavorful ingredients with minimal fuss. The tender, seasoned sea bass pairs beautifully with the peppery arugula, crisp fennel, juicy tomato, and sharp red onion, all tucked into a toasted bun for the ultimate bite. Whether you’re hosting a summer cookout or just craving a lighter, satisfying meal, this sandwich delivers on taste, texture, and wholesome goodness. Simple, fresh, and utterly delicious—this is one sandwich you’ll want to make again and again.
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Chris says
What a fantastic grilled fish sandwich. My mouth is watering. We will have to try this recipe again soon. Thanks for sharing.