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1/2 lb Fresh or frozen fish fillets
Lemon juice, butter, salt, pepper
1 c Shredded lettuce
1 sm Tomato, chopped
1/4 c Mayonnaise
2 Submarine rolls, split and buttered
1/4 c Shredded Swiss cheese
Place fillets in saucepan; cover with water; add a squeeze of lemon juice,
a few dots of butter, and a sprinkle of salt and pepper. Cover and poach 5
to 10 minutes, or just until flesh is opaque and flakes easily. Drain, cool
and flake fish. Combine with lettuce, tomato and mayonnaise; toss lightly.
Season with salt and pepper to taste. Spread over bottom halves of rolls.
Sprinkle with cheese. Top with remaining halves of rolls. Makes 2 servings.