Slammin’ Snapper Sandwich

When you eat as much fish as I do, it’s in your best interest to make most dishes on the healthy side of things. However, every now and then, I like to treat myself and turn my latest catch into an indulgent meal. While there are preparation methods I like that aren’t calorie-restricted, my favorite is a decadent fish sandwich. To keep it somewhat clean, I choose sauteed fish over deep-fried, but either method works.


  • 4- to 8-oz. snapper fillet   
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. minced garlic
  • 6 Tbsp. mayonnaise
  • 2 limes 
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 tsp. chipotle seasoning
  • 1 tsp. sriracha sauce
  • 1 Tbsp. cilantro, chopped
  • 1/2 c. chopped white cabbage
  • 1/2 c. chopped red cabbage
  • 1/2 c. chopped carrots
  • 1/2 avocado
  • 1 brioche bun

Fish Substitutions

  • Grouper
  • Tilefish
  • Dolphin
  • Redfish


Before starting on the fish, get your slaw prepared and back in the fridge so it’s ready to go. To complete this simple slaw, simply chop your white cabbage, red cabbage and carrots to your desired consistency and put them in a large bowl. Next, finely chop the cilantro and add it to the mix. To finish, add 3 Tbsp. mayonnaise, juice from one lime and a tsp. each of salt and black pepper. Mix well and keep cool until it’s time to build the sandwich.

Now, it’s time to move onto the aioli. Don’t be intimidated by the word “aioli” either, as it’s essentially just fancy mayo. In a small bowl, add the remaining 3 Tbsp. mayo, along with your chipotle seasoning, sriracha and juice from half a lime. If you enjoy more of a tart citrus flavor, add zest from half a lime. Additionally, if spicy isn’t your thing, you can skip the sriracha. Mix well and set aside.

Next, get a ripe avocado and thinly slice. Texture is key here, so if it’s not ripe enough, you may want to omit the ingredient altogether.

Finally, let’s tackle the fish. Preheat your pan to medium-high heat and add your butter and garlic to the pan. Apply the remaining salt and black pepper to both sides of the fillet. Gently lay the fish down in the pan and cook for 2 or 3 minutes on each side, depending on the thickness of the fillet. As the fish cooks, squeeze the remaining lime half into the pan.

Once the fish is done, set it aside and get ready to build your sandwich. First, lightly toast your bun. I prefer brioche for this dish, but French baguette or ciabatta also pair nicely. Once your bun is toasted, apply a light layer of the aioli to the bottom half. Next, lay down a few avocado slices and place the fish on top of the avocado. Finally, lay a spoonful of slaw on top of the fish, spread another layer of aioli on the top bun, close it up and enjoy!