Chef Andrew Gruel
Huntington Beach, Calif.
Operators are downsizing entrees to create craveable, satisfying appetizers and snacks. At fast casual Slapfish, chef Andrew Gruel transforms a grilled fish sandwich into a slider, layered on a mini brioche bun with a bold housemade sauce. Serve it at an outdoor event, grilling the tilapia in batches and passing around the sliders on trays.
1 cup mayo
1 lemon, juiced and zested
1/4 cup ketchup
2 tsp. minced chives
1 tsp. Dijon mustard
1/2 tsp. old bay seasoning
1 lb. tilapia, cut into 4 pieces
4 soft brioche slider rolls
Shredded Iceberg lettuce
Fresh Roma tomato slices
1. For sauce, combine all ingredients in small bowl and mix well; set aside.
2. For tilapia: Season fish with salt and pepper and brush lightly with grapeseed oil. Grill or sear tilapia in hot skillet or over open grill until firm and flakey, about 3 minutes per side. Set aside and drizzle with fresh lemon juice.
3. Brush inside of brioche buns with mayonnaise and briefly toast on all sides.
4. To build, place dollop of sauce on base of bun. Layer with lettuce, tomato and grilled tilapia; top with dollop of sauce. Cover with bun and serve.