Grilled Fish Sandwiches for Two

Ingredients

• 1 tablespoon unsalted butter
• 0.5 teaspoons Creole seasoning
• 2 filletss cod fillets , 6 ounce
• 0.5 teaspoons smoked paprika
• 2 tablespoons vegetable oil
• 2 sub-style sandwich rolls , split
• 6 leaves romaine lettuce
• 4 slices tomato
• 2 tablespoons remoulade sauce , or to taste

Instructions

1. 1

   Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).

2. 2

   Melt butter and stir in Creole seasoning and smoked paprika.

3. 3

   Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.

4. 4

   Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

5. 5

   Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.