Olives and giardiniera, a traditional Italian mixture of pickled vegetables, make a delicious relish for Red Snapper Tea Sandwiches with Green Olive Relish.
Red Snapper Tea Sandwiches with Green Olive Relish
2015-07-11 02:14:33
Yield: 6 tea sandwiches • Preparation: 25 minutes • Cook: 5 minutes
Ingredients
- 1 (12-x-6-inch) loaf focaccia bread, 1 inch thick
- 1 cup giardiniera*, drained
- ¾ cup pitted Castelvetrano olives†
- 3 small red snapper fillets (approximately 1 pound)
- 3 tablespoons olive oil, divided
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground paprika
- 1 tablespoon salted butter
- 2 tablespoons fresh lemon juice
Instructions
- Using a 2½-inch square cutter, cut squares from focaccia loaf. Cut each square in half horizontally. Place in a resealable plastic bag to prevent drying out. Set aside.
- In the work bowl of a food processor, process giardiniera and olives until finely chopped. Cover olive relish, and refrigerate until needed.
- Drizzle fish fillets with 2 tablespoons olive oil, and sprinkle with garlic salt, pepper, and paprika.
- Add remaining 1 tablespoon olive oil to a large nonstick sauté pan, and heat over medium-high heat until oil shimmers. Add fillets, skin side down, and immediately reduce heat to medium-low. Cook for 2 to 3 minutes, turn over, and cook on remaining side until fish is opaque and flakes easily with a fork. Remove fish from pan.
- Place a pat of butter on each fillet to melt, and splash with lemon juice. Remove and discard skin from fillets. Cut fish into 6 (2-inch) square pieces. Set aside.
- Warm bread squares in a 350° oven, if desired.
- Spread 2 to 3 tablespoons olive relish on bottom half of each focaccia square. Place a piece of fish on top of relish. Top each with top half of focaccia squares. Secure sandwiches with bamboo picks, if desired. Serve immediately.
Notes
- *Giardiniera is an Italian mixture of pickled vegetables such as carrots, celery, cauliflower, and peppers. It can be found in the pickle section of most grocery stores.
- †Any bright green olive may be substituted for Castelvetrano olives.
- • Olive relish can be made a day in advance and refrigerated in a covered container. Bread squares can be made a day in advance and stored in a resealable plastic bag.
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