New Orleans Fishwiches

Serve these grilled fish fillets topped with a spicy olive relish on fresh Kaiser rolls.


  • 1/4 cup sundried tomatoes
  • 4 tablespoons butter
  • Boiling water
  • 1 clove garlic, crushed
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon hot sauce, such as Frank’s RedHot brand
  • 1 cup drained giardiniera (pickled vegetables)
  • 1/2 cup Sicilian green olives or Spanish pimento-stuffed olives
  • A generous handful of flat leaf parsley
  • 1/4 cup extra virgin olive oil (EVOO)
  • Four grouper, wahoo or mahi-mahi fillets (6-8 ounces each)
  • Old Bay seasoning
  • Pepper
  • 4 Kaiser rolls, split
  • Bibb or butter lettuce leaves


Pre-heat an outdoor grilll or griddle pan to medium-high heat.

In a small bowl, cover the sundried tomatoes with boiling water and let stand for 10 minutes.

In a small saucepan, melt the butter with the garlic; season with the thyme and stir in the hot sauce.

Using a food processor, pulse the sundried tomatoes, giardiniera, olives and parsley into a fine relish. Transfer the relish to a bowl and stir in the EVOO.

Brush the fish on both sides with the garlic butter and sprinkle with Old Bay and a little pepper. Place on the grill or griddle and cook, basting with more garlic butter, for 3 minutes on each side.

Toast the rolls on the grill or under a hot broiler. Slather the rolls with the olive relish and pile on the fish and lettuce.

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