Grilled fish sandwich

Ingredients

• 800g (28 oz) white fish (I used snapper, but use something local if you live near water)
• 2 tbsp olive oil
• salt to taste
• 2 tsp Tajín seasoning
• 1/4 head red cabbage, finely sliced
• 1 carrot, peeled and grated
• 1 tbsp apple cider vinegar
• 1 cucumber, sliced lengthways very thinly (a mandoline or peeler works well)
• 4 tbsp mayonnaise
• 1 shallot, finely diced
• small handful of fresh dill, finely chopped
• 1 tsp capers
• 8 cornichons, diced
• 4 potato buns
• 1 tbsp butter

Directions

1. Season your fish with salt and Tajín, then leave it in the fridge until ready to grill.
2. To make the slaw, add the finely sliced red cabbage and grated carrot to a bowl. Season with salt and half a tablespoon of apple cider vinegar. Mix well and leave in the fridge until ready to assemble.
3. Season the cucumber slices with a pinch of salt and the remaining vinegar, then leave in the fridge until ready to assemble.
4. To make the tartar sauce, in a small bowl, mix together the mayonnaise, shallot, fresh dill, capers, and diced cornichons.
5. Grill the seasoned fish over high heat for 2-3 minutes on each side. While the fish is cooking, butter the buns and toast them on the grill until golden.
6. To assemble the sandwich, start with a generous amount of tartar sauce on the bottom bun, followed by a layer of red cabbage slaw, grilled fish, and sliced cucumbers. Top with the other half of the bun, and you’re good to go.