Fish Shack Sandwiches

Ingredients

• 3 tablespoons dijon mustard 
• 1 tablespoon optional: dill fresh chopped
• 1.5 pounds haddock skinless cut into 4 (6-inch) fillets ( 3/)
• 1 teaspoon kosher salt 
• 2 tablespoons mayonnaise light
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 1 cup romaine lettuce shredded
• 8 ounce kaiser rolls warmed
• 4 servings vegetable oil 

Equipment

• paper towels
• grill
• spatula

Directions

1. Combine mustard, mayonnaise, and dill; set aside.
2. Prepare grill. To prevent the fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.
3. Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil. Arrange fillets on the grill rack, about 6 inches from the heat source; grill 4 minutes over medium-high heat. With a metal spatula, turn the fish; grill 4 more minutes or until it flakes easily when tested with a fork.
4. Spread the insides of the rolls with the dill mixture.
5. Place a fillet inside each one; sprinkle the shredded lettuce on top, and serve.