BBQ Paprika Rubbed Steelhead Sandwich

with Arugula, Sliced Tomatoes and Roasted Potatoes

30 min

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Contains: Fish, Egg, Mustard, Sulphites, Wheat, Gluten

May Contain: Milk, Sesame, TreeNuts, Peanuts, Soy, Shellfish

What We'll Send

Steelhead
Mayonnaise
Dijon Mustard
Roma Tomatoes
Arugula
Red Potato
Multigrain Ciabatta Bun
Spice Blend
Paprika, Chili Powder, Roasted Garlic Powder, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, mustard, gluten, wheat, egg, and seafood.

Nutrition
Calories 681
Fat 28g
Protein 27g
Carbohydrates 81g

What You'll Need

Cooking Directions

1

BBQ Instruction:

 

1: Roast Potatoes

Heat oven to 425°F. Heat BBQ to medium. Wash potatoes and cut into 1” pieces. Wash potatoes and cut into 1 inch pieces. Line a baking sheet with foil. In a large bowl, toss potatoes with 1 tbsp. (2 tbsp. for 4 servings) olive oil and salt and pepper to taste. Spread potatoes evenly on baking sheet. Place baking sheet in oven and set a timer for 10 minutes.

 

2: Cook Fish

Drain Steelhead and pat dry with paper towel.  Season with salt and pepper to taste. Rub spice blend onto both sides of fish. When BBQ is heated, place fish on grill with flesh side down. Cook for 3-4 minutes. Flip fish and cook for 3-4 more minutes, until beginning to flake. 

 

3: Finish Potatoes 

When timer goes off, use spatula to toss potatoes. Return baking sheet to oven. Roast potatoes for 10-15 more minutes, until tender and golden. Meanwhile, cut ciabatta rolls in half. Place ciabatta on grill with face sides down. Grill for 2-3 minutes until crispy. 

 

4: Toast Ciabatta 

Meanwhile, cut ciabatta buns in half. Place ciabatta on grill with face sides down. Grill for 2-3 minutes until crispy. 

 

5. Prepare Toppings

Meanwhile, wash arugula and tomato. Thinly slice tomatoes into ¼ inch rounds. 

 

6: Make Dijonnaise 

In a small bowl, combine mayonnaise, mustard, and salt and pepper to taste. 

 

7: Finish + Serve

Spread Dijonnaise onto inner sides of toasted ciabatta. Place arugula on bottom buns, then add fish, tomato, and top buns. Serve with a side of roasted potatoes. Enjoy!

2

Stove top/Oven Instructions: 

 

1: Roast Potatoes

Heat oven to 425°F. Wash potatoes and cut into 1 inch pieces. Line a baking sheet with foil. In a large bowl, toss potatoes with 1 tbsp. (2 tbsp. for 4 servings) olive oil and salt and pepper to taste. Spread potatoes evenly on baking sheet. Place baking sheet in oven and set a timer for 10 minutes.

 

2: Prepare + Cook Fish

Drain steelhead and pat dry with paper towel. Season with salt and pepper to taste. Rub spice blend onto both sides of fish. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium. Once hot, place fish on skillet with flesh side down. Cook for 3-4 minutes. Flip fish, cover skillet, and cook for 3-4 more minutes until beginning to flake. 

 

3: Finish Potatoes 

When timer goes off, use spatula to toss potatoes. Return baking sheet to oven. Roast potatoes for 10-15 more minutes, until tender and golden. 

 

4: Toast Ciabatta

Meanwhile, cut ciabatta rolls in half and place in oven. Toast for 3-5 minutes until crispy.

 

5: Prepare Toppings

Meanwhile, wash arugula and tomato. Thinly slice tomatoes into ¼ inch rounds. 

 

6: Make Dijonnaise 

In a small bowl, combine mayonnaise, mustard, and salt and pepper to taste. 

 

7: Finish + Serve

Spread Dijonnaise onto bottom buns. Portion arugula on top of Dijonnaise, then add fish, tomato, and top buns. Serve with a side of roasted potatoes. Enjoy!

 

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