Grilled rockfish sandwiches need only a 30-minute beer and mustard marinade, a brief time on the grill, a few simple toppings, and dinner is done.
Ingredients
- light beer: 0.25 cup
- Dijon mustard: 0.25 cup
- garlic powder: 1 tsp
- lemon pepper seasoning: 1 tsp
- rockfish filets: 4 piece (6 ounce)
- hamburger buns: 4 piece
- Romaine lettuce leaves: 4 piece
- tomato slices: 4 piece
- mayonnaise: 4 Tbsp
Metric Conversion
Stages of cooking
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Whisk beer, Dijon mustard, garlic powder, and lemon pepper seasoning together in a bowl. Pour into a resealable plastic bag.
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Add rockfish filets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Grill rockfish on the preheated grill until filets flake easily with a fork, about 4 minutes per side. Toast hamburger buns on the grill until grill marks for, about 2 minutes.
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Divide mayonnaise between toasted hamburger buns. Top each bun with one portion of cooked rockfish, one tomato slice, and one lettuce leaf.
