Recipe from The Kitchen Sink
Serves 1
Olive Salad
1/2 quart large pimento-stuffed
Queen olives
3/4 c. large pitted black Greek olives
3/4 c. extra virgin olive oil
3/4 c. vegetable oil
1/4 stalk celery, sliced diagonally
1/4 c. sliced peppers and red onion
1/8 c. small capers
4 garlic cloves, minced
1 t. Italian seasoning
>> Combine ingredients and marinate four hours or more.
Sandwich
Olive salad
7-9 oz. piece grouper, or other firm white fish
Butter
Cajun Seasoning (Norton’s recommended)
Brioche buns (Companion recommended), lightly toasted
Romaine lettuce
Cajun mustard
>> Prepare olive salad four hours or more in advance.
>> Lightly coat fish with butter and cover in Cajun seasoning. Cook belly-side down in a nonstick skillet over medium heat for four minutes, or until the edges start to turn white. Flip and cook an additional two to three minutes.
>> Place romaine lettuce on the bottom bun and top with fish, a scoop of warmed olive salad and your favorite Cajun mustard.
