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Fish Sandwiches with Tahini and Yogurt

Fish Sandwiches with Tahini and Yogurt

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

For these easy fish sandwiches, we broil haddock fillets until tender and flaky. Haddock is lean and mild, so to boost flavor, we first season it with olive oil mixed with aromatic coriander and cumin. And to add richness, the toasted rolls are spread with a mixture of yogurt, tahini and additional spices. Leafy greens, sliced tomato, shaved red onion and fresh flat-leaf parsley are all delicious additions for these sandwiches.

Ingredients
  • ½

    cup plain whole-milk yogurt

  • ¼

    cup tahini

  • 2½

    teaspoons ground coriander, divided

  • 1½

    teaspoons ground cumin, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 4

    4-ounce skinless haddock fillets

  • 4

    French rolls OR Kaiser rolls, toasted

Heat the broiler with a rack about 4 inches from the element. Mix the yogurt, tahini, ½ teaspoon coriander, ½ teaspoon cumin and ½ teaspoon salt; set aside. In another bowl, mix the oil with remaining 1½ teaspoons coriander, the remaining 1 teaspoon cumin, ½ teaspoon salt and 1 teaspoon pepper. Place the fillets on a wire rack set over a rimmed baking sheet, then brush with the spiced oil. Broil until the fish flakes easily, about 4 minutes. Serve on toasted rolls spread with the yogurt-tahini mixture.

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