FISH SANDWICHES WITH REMOULADE AND ARUGULA ALMOND SALAD

Fish Sandwiches with Remoulade and Arugula Almond Salad

Chef Tony and Michaela Bradley are joined by Darci Wash, wife of defensive coordinator Todd Wash, to make fish sandwiches and a spicy arugula salad. http://www.peoplesgas.com/cooking

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

2 tablespoons capers, finely chopped
2 tablespoons green onions, finely chopped
3 tablespoons light mayonnaise
1 tablespoon prepared basil pesto
4 (5-oz.) frozen potato-crusted cod (or breaded fish) fillets
4 hamburger buns, 4 romaine lettuce leaves
1 bag baby arugula (4-5 oz.)
½ cup shaved Parmesan cheese
½ cup whole or sliced almonds
½ cup golden raisins
⅓ cup lemon vinaigrette

INSTRUCTIONS

1. Preheat oven to 375°F. Chop capers and onions; combine with mayonnaise and pesto. Chill until ready to serve.

2. Bake fish following package instructions.

3. Assemble sandwiches by placing fish on bottom bun; top with romaine leaves. Spread 1 tablespoon sauce on top side of each bun. Serve.

4. Place arugula, cheese, almonds and raisins in salad bowl.

5. Add dressing; toss and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet