Baja-Style Monkfish Sandwich

Serves 6

Monkfish is one of the best fish for the grill. It is sweet, juicy and firm enough to grill fairly hard, without worrying about it falling apart. When it’s stuffed into a crusty Kaiser roll, along with creamy cabbage slaw, tomato, avocado, cilantro and jalapeno, this is one seriously satisfying sandwich.


  • 3 cups Cabbage, green, thinly sliced
  • 1/2 Lime, juice of, fresh
  • 2 Tbsp. Sour Cream
  • 1 Tbsp. Mayonnaise
  • 1 Tbsp. Cilantro, fresh, chopped
  • To Taste: Kosher or Sea Salt
  • To Taste: Black Pepper, freshly ground
  • 6 Monkfish Filets, approx. 6 oz. each, trimmed of all sinew
  • To Taste: Salt, Pepper and Lawry’s Garlic Seasoning (or equivalent)
  • 1/2 Lime, juice of
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Cilantro, fresh, chopped
  • 6 Kaiser Rolls, sliced in half
  • 2 Avocados, peeled, pitted, sliced
  • 2 Tomatoes, medium-sized, pitted, sliced
  • 1/2 White Onion, thinly sliced
  • 2 Jalapeño Peppers, thinly sliced


In a small mixing bowl, combine the cabbage, lime juice, sour cream, mayonnaise and cilantro. Season with a touch of salt and pepper and toss well. Taste and re-season as necessary. Cover and refrigerate until ready to serve.

Preheat, brush clean and lightly oil grill. Season fish with salt, pepper and garlic seasoning. Squeeze on lime juice and slather with olive oil. Sprinkle the cilantro on the fish and place it onto a medium-hot grill for approximately 3 minutes. Rotate 45 degrees and cook for an additional 2 minutes. Flip the fish and cook for 2 minutes. Rotate 45 degrees and cook for an additional 2 minutes. Reduce the heat to low, cover and cook the fish until tender throughout.

Meanwhile, place some of the cabbage slaw onto the bottom of each roll. Place a piece of fish over the slaw. Top with additional slaw, avocado, tomato, onion and jalapeño slices. Top with the rest of the roll and serve immediately!

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