LCBO Food & Drink Summer 2022

BEYOND THE SEA

Really Good Fish Sandwiches A sandwich, at least in my books, is really just an excuse to eat great condiments. In this case, it’s a new salsa verde you’ll want to eat by the spoonful. Keep the recipe for it on your fridge door or, better yet, memorize it. It’s pretty much the greatest on any fish, tucked into a sandwich or not. If cooking fish on the grill gives you anxiety, use a snug grilling basket or one of those silicone grilling mats. The skin won’t be quite as crisp, but you’ll be happier. SALSA VERDE 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) white wine vinegar Zest and juice of 1 lime 1 tbsp (15 mL) honey 2 tsp (10 mL) white miso 1 bunch green onions, thinly sliced 1 cup (250 mL) chopped cilantro leaves and stems 1-inch (2.5-cm) piece ginger, finely chopped 2 cloves garlic, finely chopped or grated 1 stemmed jalapeño, seeds 1 fillet steelhead trout, 1 to 1 1/4 lbs (455 to 565 g), boneless, skin-on, cut into four equal pieces Olive oil for drizzling Salt and freshly ground black pepper 4 good-quality burger buns Mayonnaise Plain kettle chips 1. For the salsa verde, whisk together oil, vinegar, lime zest and juice, honey and miso in a small bowl. Stir in onions, cilantro, ginger, garlic and jalapeño. Season with salt and pepper to taste and set aside. Salsa verde can be made a few hours ahead of time, but is best served at room temperature on the day it’s made. and all, finely chopped Salt and freshly ground black pepper

as much mayonnaise as you like, then place a piece of fish on each bottom bun. Spoon a liberal amount of salsa verde over each and top with a handful of potato chips. Close up with bun tops and eat straight away.

2. Preheat grill to high.

[ WHAT TO SERVE ] Vineland Estates Unoaked Chardonnay VQA LCBO 669374, $14.95

3. Drizzle fish pieces with a little olive oil. Season lightly with salt and pepper. Grill, skin side down, for 4 minutes. Gently flip and cook 3 minutes longer.

Let the vibrant miso-infused salsa verde and subtle trout flavours shine by serving this sandwich with a zippy, mineral driven Chardonnay that cleanses the palate between bites.

4. Meanwhile, lightly toast buns. Spread bottoms and tops with

Makes 4 sandwiches

60 FOOD & DRINK SUMMER 2022