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| Servings |
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Ingredients
- 1 Hoagie Roll
- 1 Texas Redfish Fillet
- ¼ oz Blackening Spice
- ¼ tsp Salt Kosher
- 2 oz tartar sauce
- ½ oz Olive Oil Canola Blended
- 1 Boston Lettuce
- 1 oz Cole Slaw
- 2 vine ripe tomatoes
Ingredients
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Instructions
- Split hoagie lengthwise down middle on top of roll and toast in oven.
- Season Redfish fillet with blackening spice and salt. Place in hot pan with oil to cook.
- Open hoagie and place tarter evenly on both sides of the roll, layer in Boston lettuce, sliced tomato then coleslaw. Top with Redfish cut in half length wise.
- Cut sandwich in half and serve with fries and ramekins of pickled peppers and ketchup.
- Plate: Wood Board, Brown Paper, White Ceramic Ramekins, Metal Fries Cup
Recipe Notes
Recipe and Image courtesy of Water Grill - Dallas.
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