The last weeks of March often means spring break for students, and many families take advantage by heading to the beach for a little sand and sunshine. But what if you’re stuck at home when everyone else is on vacation, or like me, headed to the cold, snowy mountains of Wyoming, where I'd be dog-sitting my sister’s aging Labrador while she goes to—you guessed it—the seaside.
Seafood is popular at the beach because it’s so readily available in coastal areas. This spicy cod sandwich channels those beachy “catch of the day” vibes. The seasoned fillets are broiled rather than fried for less mess (and calories), then piled atop a toasted, buttery brioche bun with a thin slather of mayo and a crunchy cabbage slaw brightened with lime zest and juice.
It’s quick, easy and tastes of sunshine and warm breezes. It’s also a perfect meal for a meatless Friday during Lent.
Any firm white fish makes for a good sandwich. I prefer cod because of its large flake and mild taste.
When shopping for fresh cod, choose fillets that appear moist and firm. The Monterey Bay Aquarium Seafood Watch Guide recommends Pacific cod from Alaska as a best choice.
Spicy Fish And Slaw Sandwiches
PG tested
For Spice Mix
