From Too Many Chefs -

November 15, 2005
A Fish, a Fish, a Fishie Sandwich

Trader Joe's supermarkets cause quite a stir wherever they open. If people aren't wowed by the $1.99 wine (which cost $3.00 most places and is pretty awful), they're impressed by the huge bins of frozen food.

I prefer to buy fish fresh, but in Chicago, it's just not an option. Most fish these days is frozen at sea, and unless you're standing at the dock waiting for the fishing fleet to come in ("Hey, sailor!"), you're probably buying formerly frozen fish. Ask your fishmonger - he'll tell you.

At Trader Joe's, there's no pretense. At the store, you can hammer a nail in with your haddock, but once the fish has thawed, it's not half-bad.

I purchased some inexpensive cod filets from Joe's and decided to use them in the sandwich shown above. I'm adding a recipe to this post to demonstrate some basic 'wich-craft, but to sunmmarize - cook the fish, add some lemon and spices, slap some stuff on a bun and chow down.

I liked this sandwich quite a bit, and I'll be buying more frozen finny friends for frying in the future.

Fish Sandwich
3-4 oz. thawed cod filets
1 tablespoon olive oil (that's all, enough for two or three sandwiches)
1 clove garlic, chopped
2 tablespoons lemon juice
1/2 teaspoon dried tarragon
pinch of salt
half an avocado
french roll
2 tablespoons olive tapenade
1 small tomato, sliced

Split the french roll in half lengthwise. Leave a hinge if you can. Spread the olive tapenade on one half of the roll. I don't recommend toasting the bread for this sandwich, but you can if you want.

Cut slices in the half-avocado and remove with a spoon. Place on the non-tapenaded side of the split french roll. Lay the tomato slices on top of the tapenade.

Heat the oil in a skillet. Add the garlic. When the oil starts to shimmer, toss in the filet and sautee for about 3 minutes. Add half the lemon juice, then flip and sautee the other side. Just before taking out of the pan, drizzle the rest of the lemon juice on the fish and sprinkle the tarragon over it. Salt to taste, if you like.

Remove the garlic and fish to the bun, close, and eat.

Do NOT bring this sandwich to the office to reheat. No one likes anyone who nukes fish in a small shared space.

Posted by Barrett in Maryland at November 15, 2005 11:56 AM | TrackBack

Yeah man, TJ's can be pretty cool. But you gotta look to see. If you're a fan of the tuna in cans with olive oil? TJ's rocks. Natural chicky broff? Done.
It's not a one stop shopping, but covers many bases for a good price. Oddly enough creme fraiche isn't easy to get locally, cept at TJ's!
Jess keep your eyes open and move along.
Nice lookin' sammich.


Posted by Dr. Biggles on November 15, 2005 at 7:08 PM

Onions. That sammich needs onions.

Just sayin'.

Posted by Sweth on November 15, 2005 at 7:31 PM

Onions? I don't know. It was pretty perfect as is. The olives were offset by the avocado. Maybe red onion.

Posted by barrett on November 15, 2005 at 9:55 PM

Sounds like a delish fish just the way it is to me. For some reason it would never occur to me to put non-tuna-from-a-can in a sandwich. Until now!

What about anchovies? Too much flavour??

Posted by Meg in Paris on November 16, 2005 at 4:17 AM

Annie and I make a weekly trip to TJ's Try the frozen Very Cherry & Berries on Kashi Clusters (50 cents cheaper than Jewel). My favorite breakfast.


Posted by Meg's MOM on November 16, 2005 at 1:43 PM