1.5 lb filets white cut into 4 serving-sized pieces
1.5 T parsley fresh minced
1 garlic clove finely minced
4 hawaiian rolls
2 T juice of lemon fresh
0.5 c mayonnaise
4 servings toppings: such as pickles
0.5 teaspoon salt
4 servings salt and pepper (or seasoning, I used seasoned salt & pepper)
0.5 t paprika smoked
4 servings vegetable oil
0.8 t mustard yellow
Equipment
bowl
frying pan
paper towels
grill pan
Directions
In a small bowl, combine all of the ingredients for the aioli, season to taste with salt.Preheat a grill pan (a nonstick skillet can be used as well) over med-high heat until very hot.
Brush the cut-sides of the buns with melted butter.
Drizzle a little bit of oil into the pan and using a wad of paper towel, carefully wipe out the excess (you are just reinforcing your nonstick surface). Toast the buttered sides of the buns, then set aside while cooking the fish.Pat the fish dry and season with salt & pepper (or seasoning of your choice).
Drizzle a little bit of oil over the fish and rub it over the entire surface of the fish to evenly coat with oil.
Add the fish to the hot pan and cook, turning once, until the fish is cooked through (cooking time will vary based on the thickness of your fish, somewhere between 2-4 minutes per side).erve the fish on the toasted buns, slathered with the aioli and toppings of choice.
