Description
This sandwich has several parts: a fruit salsa, for sweet and spicy flavor; caramelized onions, for richness; sauteed greens, for earthiness and color; and the fish, which you can season heavily or lightly, depending on your preference.
Ingredients
Scale
for the salsa:
- 2 large peaches or nectarines
- 1 teaspoon minced jalapeno pepper
- 1 tablespoon minced bell pepper
- 1 teaspoon vinegar (I used Steen’s Cane vinegar)
- drizzle of pecan or olive oil
- salt to taste
to complete:
- 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 Cachere’s (optional)
- 4 slices hearty bread or French bread, toasted
Instructions
- First, make the salsa: peel and dice the nectarines or peaches and place them in a small bowl. Add the jalapeno, bell pepper, oil, vinegar, and salt. Mix well, cover, and refrigerate to blend the flavors.
- Halve and slice the onions thinly. In a medium skillet, melt 1 tablespoon butter over medium high heat, then add the onions and a pinch of salt. Stir until the onions become translucent, then reduce the heat to very low and continue cooking until the onions have shrunk down quite a bit and are golden brown and sweet-smelling, about 30 minutes.
- When the onions have about 10 minutes left to go, heat another medium skillet over medium-high heat, and melt one tablespoon of butter in it. Add the spinach and a pinch of salt and stir until the spinach is bright green and wilted, about 4 minutes. Squeeze the excess liquid from the spinach by pressing a spatula against it on the side of the pan. Set aside.
- Season the fish fillets on both sides with Cajun or Creole seasoning if using, or with salt and pepper if not. Heat a nonstick skillet over medium-high heat and melt the remaining 2 tablespoons of butter in it. Add the fillets and cook until done, about 3 to 4 minutes on each side, depending on thickness.
- To assemble the sandwiches, place a portion (half or a little less than half) of the onions on one slice of bread (the juicyness of the onions will also act like a spread). Top the onions with one of the fish fillets. On another slice of bread, layer half the spinach, then a generous scoop of fruit salsa. Repeat with the other two slices of bread. Top the fruit salsa bread with the fish bread, and smash together and eat it all up!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side