Seared Fish Sandwich with Tarragon Yogurt

Ingredients

• 2 large shallots, (thinly sliced)
• 1/2 cup apple cider vinegar
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 1 cup Greek yogurt
• 2 tablespoons freshly chopped tarragon
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) filets mahi mahi fillet
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped tarragon
• 1 tablespoon chopped chives
• 2 tablespoons extra-virgin olive oil, (divided)
• 2 tablespoons unsalted butter, (divided)
• 4 ciabatta buns, (split and toasted)
• 8 leaves green leaf lettuce

Instructions

1. 1

   --- For the pickled shallots: ---

2. 2

   In a small saucepan over medium heat, stir together the apple cider vinegar, ½ cup water, salt and sugar and bring to a boil. Add the shallots to a small bowl or glass jar and pour the pickling mixture over top. Cover and refrigerate at least two hours before using. The pickled shallots can be kept in an airtight container in the pickling liquid for up to 2 weeks.

3. 3

   --- For the tarragon yogurt sauce: ---

4. 4

   Add the yogurt to a small mixing bowl and stir together the tarragon, lemon zest, lemon juice, garlic powder, salt and pepper. Cover and refrigerate until ready to use.

5. 5

   --- For the fish sandwich: ---

6. 6

   Season the filets on both sides with salt and pepper. Sprinkle with the herbs on both sides.

7. 7

   Heat a large sauté pan over medium heat, add 1 tablespoon of the olive oil and heat through. Add 1 tablespoon of the butter and allow to melt. Working in batches, add 2 filets to the pan and sauté until golden brown, about 3 minutes. Use a spatula to flip the fish and sauté on the other side, about an additional 3 to 4 minutes depending on the thickness. Remove to a plate then repeat with the remaining oil, butter and fillets.

8. 8

   Add lettuce leaves to the bottom halves of the toasted rolls, then top each roll with a piece of the fish followed by some pickled shallot. Spread about 2 tablespoons of the yogurt on the top of each roll then close the sandwiches.