Fish Fillet Sandwich

So I have a secret love over at McDonald's.  Yes, I said it.  McDonald's.  Wait though, it's not a burger.  It's their Filet o' Fish Sandwich.  I've always loved it, even though it is "bare."  Bun, a smidge of tartar sauce, and cheese.  A little boring, but so yummy.






So when Gorton's® approached me to review a few of their products, I thought I'd make my own version of the infamous sandwich.  I grabbed a bag of their Fish Sandwich Fillets and went to work.  One of the important aspects of this sandwich is the tartar sauce.  Frankly, I'm not a fan of store bought tartar sauce.  It's too sweet, too many preservatives that I can taste.  I'd rather make my own.

And then you MUST dress the sandwich up a tad.  Enter cheese, tomato, and cabbage.  I absolutely love cabbage with fish.  I love the crunch that it gives to a piece of fish.  I use it all the time with my Fish Tacos.  But I have to tell you, I loved the Fish Sandwich Fillets.  They were crispy, the fish was fresh tasting and had substance. But most of all, they were not greasy!  They really made the substance of this sandwich.

Psst....keep scrolling, there's a giveaway at the bottom!

Fish Fillet Sandwich

Ingredients:

4 Gortons® Fish Sandwich Fillets
1 cup grated Monterey Jack cheese
4 Hamburger buns
1 medium tomato, thinly sliced
1 small green cabbage, outer leaves removed and set aside
Tartar Sauce (see following recipe)

Tartar Sauce:

1 cup mayonnaise
1/2 medium onion, finely minced
1 small carrot, peeled and finely minced
2 Tbs. dill pickle relish
1 Tbs. sugar

Directions:

1. Make Tartar Sauce: Combine ingredients in a medium bowl and refrigerate until serving.

2. Preheat oven and bake fish fillets according to instructions on bag. During the last 5 minutes of baking, sprinkle cheese on each patty and allow to melt.

3. While fillets are baking, open hamburger buns and spread tartar sauce on both side of bun.  Place fillet on one side and top with cabbage, tomato, and other half of bun.

Serves 4

Now, I have another great giveaway for you!  Gorton's would love to give one person some coupons to use towards purchase of their awesome seafood products.  Enter, and then come back and share your creation!

a Rafflecopter giveaway

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Fruit Dip

Summer is officially here and I SO love fresh fruit during this season.  I only wish we had more here in the desert.  One of my favorites is frozen grapes.  Yup.  I said it.  Frozen grapes!  You should try them sometime.

Sometimes I prefer to have a little something sweet to counter the tart that comes with some fruit.  This fruit dip is light, sweet, with a little sourness from the cream cheese.  But it is addicting.  I even had the Hubs and the Kiddos topping their desserts with it after dinner.

Fruit Dip

Ingredients:

1/2 container  (8 oz.) Cool Whip, frozen
7 oz. marshmallow creme
8 oz. cream cheese, softened

Directions:

1. In a medium bowl, combine all ingredients with a hand mixer.  Whip on high speed until smooth.  Keep chilled until ready to serve.

Makes 2 cups

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Creamy Tomatillo Salad Dressing

Ingredients:


16 oz. bottle of buttermilk ranch dressing
4 tomatillos, peeled
1/4 bunch cilantro, washed and dried
2 garlic cloves, peeled
1/8 tsp. cayenne pepper
2 tsp. green Tabasco sauce
1 lime, juiced

Directions:


1. Pour ranch dressing into large bowl of food processor or blender. Add remaining ingredients. Process until mixture is smooth.


2. Pour into a container and refrigerate for at least 2 hours.


3. Pour over salad when ready to eat.

Makes 2 cups salad dressing

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Pico de Gallo

Ingredients:


3 large tomatoes, diced
1/2 bunch cilantro, washed and minced
1/2 onion, minced
1 jalapeno pepper, seeded and minced
1/4 cup vinegar
2 Tbs. lime juice
salt and pepper

Directions:


1. Combine ingredients in large tupperware container and shake to combine.


2. Refrigerate for at least 6 hours.


3. Shake container once more before serving.

Makes 3 cups

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Guacamole

Ingredients:


2 avacados
1/2 cup mayonnaise
1/3 cup fresh cilantro
1 Tbs. lime juice
1 tsp. onion powder
1 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. ground pepper

Directions:


1. Slice and pit avacados. Place in food processor with cilantro. Pulse to chop.


2. Place remaining ingredients in processor and puree until combined. Refrigerate left overs.

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Tzatziki

Tzatziki is such a wonderful addition to any grilled meat - chicken, fish, lamb.  It's a yogurt base with cucumber, dill weed, garlic, and some other yummy ingredients.  I serve it mainly with Chicken Souvlaki.
The biggest piece of advice I can give you is to make sure you seed the cucumber completely and squeeze (yes, with your hands) all the liquid from the fruit after you have chopped it up.  That will ensure you don't end up with a super runny sauce.

Tzatziki

Ingredients:

8 oz. plain Greek yogurt
1 clove garlic, minced
1 medium cucumber, peeled, cut lengthwise, and seeded
1 Tbs. vinegar
1 Tbs. extra virgin olive oil
¼ tsp. salt
½ tsp. dried dill weed

Directions: 

1. Mince the cucumber. Gather up the cucumber and squeeze to drain the excess water.


2. Add the garlic to the cucumber. Mix together, then add the olive oil and vinegar. Stir to separate the cucumber and garlic.


3. Spoon the yogurt into a medium bowl. Add the garlic/cucumber mixture. Add salt and dill weed. Stir until everything is evenly distributed.


4. Refrigerate for at least 6 hours before serving.

Makes 2 cups

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Cinnamon Honey Butter

Ingredients:

1/2 cup unsalted butter, room temp
1/2 cup honey
1/2 cup powdered sugar
2 tsp. cinnamon

Directions:

1. Cream butter.  Add honey and beat to incorporate.  Add powdered sugar and cinnamon, mixing until incorporated and creamy.

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