Bass and Spicy Relish Sandwich


Since I can remember, I have always had an "unhealthy" love for pasta  -- something my parents prayed I would eventually grow out of.  A little over a year out of college, and I find myself gleefully employed as a cook in (wait for it...) an Italian restaurant! It’s been super exciting, challenging and rewarding but unfortunately, I haven’t had a moment to sit down and tell you about any of the amazing food I’ve been eating. We have a lot of catching up to do! 

Work aside, I finally have a moment to sit down and write, even if that means sitting on a bus on my way to Baltimore for my family's annual crab feast!  I found this awesome recipe the other week in my monthly subscription to bon appetite, for a bass and spicy relish dinner recipe. It sounded amazing, but I made just a few changes. I love seafood, but in the midst of summer who wants a hot piece of fish? I turned this recipe into a nice and easy sandwich, great to eat outside in the summertime as you sip on a cool watermelon margarita! I don’t know about you guys, but summer seems to have just flown by. So here’s to relishing the last few weeks of summer and enjoying some more sun, fun and great food with close friends & family!


4 tbsp olive oil

4 5-6ounce skin on black bass fillets



1 bunch scallions, thinly sliced

1 serrano chile, thinly sliced

2 cups of cilantro leaves

2 tbsp fresh lime juice

1 teaspoon toasted sesame seeds

1 loaf of sandwich bread

1 c. arugula

2 tomatoes sliced



Heat 2 tbsp oil in a large nonstick skillet over medium until very hot but not smoking. Brush both sides of bread lightly with olive oil and cook on skillet until toasted (lightly browned) about 1 -2 minutes on each side. Season bass with salt and pepper and cook, skin side down, gently pressing occasionally with a spatula to guarantee contact with the skillet, until skin is brown and crisp and flesh is nearly opaque about 6-8 minutes. Turn and cook until flesh is opaque throughout about 1 minute longer.

Meanwhile, toss scallions, chile, cilantro, lime juice, and remaining 2 Tbsp oil in a medium bowl; season with salt. Blend in food processor until it’s spreadable but not liquid in consistency. Alternatively, you can keep ingredients mixed as a relish but I personally rather a spread. Take bread and place relish spread on one side. Top with arugula, tomatoes, and bass. Feel free to experiment and add other toppings to the sandwich- I opted for a Sriracha mayo on the other piece of bread for an extra kick! Voila- you officially have a new, light and refreshing meal to switch up your summer sandwich routine,