Grilled Fish Sandwiches

These grilled fish sandwiches come together fast on the grill with a simple lemon pepper rub and a honey Dijon spread that ties everything together. The fillets cook in a wire grill basket so they don’t fall through the grates, and the focaccia gives you a sturdier, chewier base than a soft bun.

Brushing the fillets with lemon juice before seasoning does double duty. The acid firms up the surface of the fish slightly so it holds together on the grill, and it brightens the flavor underneath the lemon pepper. Grill over medium coals and use the half-inch rule: four to six minutes per half inch of thickness, no flipping needed if you use a basket.

The honey Dijon spread is worth making even if you normally skip sauces. The mustard’s sharpness and the honey’s sweetness balance the smoky, charred fish. Layer it on both sides of the bread so every bite is coated.

Kitchen Tips

• Use firm-fleshed fish like mahi-mahi, swordfish, or halibut that won’t flake apart on the grill
• Grease the grill basket well. Fish sticks to metal worse than almost anything else
• Don’t overcook. Pull the fish when it just starts to flake. It continues cooking off the heat
• Toast the focaccia slices on the grill for 30 seconds per side for extra crunch

Variations

• Swap focaccia for ciabatta rolls or sturdy sourdough
• Use Cajun seasoning instead of lemon pepper for a spicier, Southern-style sandwich
• Top with pickled onions and a drizzle of sriracha mayo for an Asian-inspired twist