I don’t remember exactly what it was that caused Paul and me to put all of these things together, but it could have been trying to use everything we’d picked up at the farmer’s market that day, or it could have been the influence of all the great restaurants we’d been visiting.
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Fish, Nectarine and Spinach Sandwich
- Total Time: 60 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet, spicy, and savory flavors combine in this unique sandwich. Caramelized onions and sauteed spinach add depth and texture.
Ingredients
- 2 large peaches or nectarines
- 1 teaspoon minced jalapeno pepper
- 1 tablespoon minced bell pepper
- 1 teaspoon vinegar
- drizzle of pecan or olive oil
- Salt
- 3 medium white or red onions, or a combination
- 4 tablespoons unsalted butter or oil of choice, divided
- 4 large handfuls fresh baby spinach (or kale)
- 2 fresh black drum fillets
- 1 to 2 teaspoons Cajun or Creole seasoning blend, such as Tony Cacheres (optional)
- 4 slices hearty bread or French bread, toasted
Instructions
- For the Salsa:
- Peel and dice nectarines or peaches, place in a bowl. Add jalapeno, bell pepper, oil, vinegar, and salt. Mix well, cover, and refrigerate.
- Halve and thinly slice the onions.
- In a medium skillet, melt 1 tablespoon butter over medium-high heat. Add onions and a pinch of salt. Stir until translucent, then reduce heat to very low and cook until golden brown and sweet-smelling, about 30 minutes.
- With 10 minutes remaining on the onions, heat another medium skillet over medium-high heat. Melt 1 tablespoon butter. Add spinach and a pinch of salt; stir until wilted and bright green, about 4 minutes. Squeeze out excess liquid.
- Season fish fillets with Cajun/Creole seasoning or salt and pepper.
- Heat a nonstick skillet over medium-high heat; melt 2 tablespoons butter. Add fillets and cook 3-4 minutes per side.
- To assemble: Place half the onions on one slice of bread. Top with a fish fillet. On another slice, layer half the spinach, then a generous scoop of salsa. Repeat with remaining bread and ingredients. Top salsa bread with fish bread, and serve.
Notes
- For a richer flavor, use a combination of pecan and olive oil in the nectarine salsa.
- If using kale, massage it with a little olive oil before sautéing to tenderize it and reduce bitterness.
- To prevent soggy bread, assemble the sandwich just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of fish works best in this sandwich?
Firm, mild fish like tilapia, cod, or halibut hold up well without overpowering the nectarine. Canned tuna or salmon also work if you want a quicker prep.
Can I use peaches instead of nectarines?
Yes, ripe peaches are a good substitute. Just pat the slices dry before assembling so the bread does not get soggy. 
How do I keep the spinach from wilting in the sandwich?
Add the spinach just before serving and keep it away from any warm fish. If the fish is hot, let it cool slightly first.
