THE CODZILLA SANDWICH
Recipe yields a large portion for one or appetizer for two.
BLACKEND, ICELANTIC COD. SERVED WITH DICED ONION, TOMATO, BACON AND SHREDDED LETTUCE. PRESENTED ON A GRILLED FRESH BAKED SUB ROLL WITH YOUR CHOICE OF SIDE DISH.
- 8 oz. Cod
- 2 Strips of Bacon
- 2 Slices of vine-ripe tomato
- 1 oz of Diced onion
- 1 Tbl. of guacamole
- 1 Tbl. of blackening spice
- 1 Tbl. of canola oil
- 1 6” Sub Roll
Rub Cod with canola oil and dust with blackening spice. On a flat grill or sauté pan on medium-high heat, cook Cod for 2-4 minutes on each side and remove.
Wipe the surface of the grill or pan and grill your sub roll.
Spread Guacamole on the inside of your roll. Top with lettuce, tomato, onion and then your blackened Cod.
Now your ready to conquer the “CODZILLA”
- 8 oz of avocado pulp
- 4 oz of pico di gallo
- salt/pepper to taste
- splash of rice wine vinegar
- 1 tsp of olive oil
Mix all ingredients together and if you like, you’ll have enough guacamole to have as a dip with your sandwich or add chips for dipping.