Vietnamese Style Bluefish Sandwich

Mike Monahan created this great sandwich as a special for the lunch counter. It incorporates the wonderful flavors of Vietnam—Asian hot-spicy-sweet-sour vinaigrette and crunchy shredded cabbage—that perfectly compliments the fantastic rich flavor of bluefish. It’s great with a simple cucumber salad on the side. This recipe serves 4.

• Fresh baguette
• 2 T olive oil
• 1 1/2 lbs bluefish fillet pin bone removed
• 1/4 cup Drake’s batter mix or seasoned flour
• 1/4 cup Cajun seasoning or Prudholms Cajun magic
• 1 1/2 cups finely sliced cabbage (purple and green)

The vinaigrette

• 1/4 cup olive oil
• 3 T rice wine vinegar
• 2 T Fish sauce
• Juice of 1 lime
• 3 T Thai sweet chili sauce
• 2  t  Shiracha sauce
• 2 T basil finely chopped
• 2 T cilantro finely chopped
• 1 T mint finely chopped
• 3 scallions finely sliced

Combine vinaigrette ingredients in a bowl and set aside.

Preheat oven to 400°. Slice baguette in half lengthwise and then into 4 6-8 inch lengths.

Angle cut bluefish fillets into 4 slices about 6-8 inches in length. Dust fillets in Drake’s batter mix and a little Cajun seasoning. Heat ovenproof pan or iron skillet over high heat on stove, then add 2 T olive oil. When sizzling hot, place fillets in flesh side down. Pan sear for about 3–5 minutes or until the fillets are brown and crispy around edges. Flip and pop the skillet  into your pre-heated oven for another 5-7 min or until fish is opaque in the center.

Place fillet on baguette and top with cabbage. Drizzle vinaigrette over cabbage and serve.