Grilled Cod Sandwich. D’Italiano Brizzolio Extra Soft Rolls make the perfect healthy eating flakey cod sandwich from the summer grill; topped off with delicious lime caper tartar sauce.
It’s often said that cod is king here in Newfoundland because it really is. With an abundance of fish and seafood available, there is no more popular choice than fresh, flakey, tender cod for a true Newfoundlander. In fact if you’re asked what you had for dinner and you say “fish”, it is automatically assumed that you mean cod.
There is a long held tradition here of eating fish on Good Friday and that fish is also almost exclusively cod. There will be long line ups all day today at the most popular fish & chips shops around town, as people clamour to partake in this delicious tradition.
Today, I’m featuring cod as well as the first recipe in a summer long collaboration with D’Italiano and Wonder buns from Weston Bakeries. They are having a 150 Buns of Summer celebration to bring you many great sandwich and burger ideas throughout the coming months. Be sure to follow all of the recipes, a new one each day over at the 150 Buns of Summer Facebook Page.
In this easy recipe I’ve whipped up a tasty tartar sauce to serve with the simply grilled cod and some crisp lettuce on pillowy soft D’taliano Brizzolio Rolls: the perfect choice for these delicious sandwiches.
When grilling cod, it is important to have a very clean preheated grill, to make sure the pieces of fish are oiled as fellas the grill immediately prior to adding the fish portions. Thicker portions work best and some wooden or bamboo skewers push through the fish can aid in flipping the fish on the grill. A thin metal spatula is the best tool for turning.
- 8 D'Italiano® Brizzolio Extra Soft Rolls
- 2 pounds fresh cod fillets
- 2 tbsp olive oil
- Lettuce leaves
- 1/2 cup olive oil mayo
- 1/2 tsp grated lime zest
- 1 tbsp lime juice
- 2 tbsp chopped capers
- salt and pepper to taste
To make the Lime Caper Mayo, simply stir together the olive oil mayo, lime zest, lime juice, capers salt and pepper and set aside.
Cut the cod into 4 ounce portions, season with salt and pepper and rub with the olive oil.
Preheat the grill to medium high heat and lightly oil the grill just before adding the fish portions.
Grill for 4 minutes per side or until the fish turns white in the centre. Carefully remove from the grill using a thin metal spatula.
Cut each portion in half and serve with lettuce and the lime caper mayo on the D'Italiano Brizzolio Extra Soft Rolls.
Rock Recipes is pleased to have D’Italiano As sponsor of this recipe post. Both product and compensation were provided by the sponsor. All opinions expressed here are strictly my own.