Did you know that 90% of the seafood we eat in the United States is imported from other countries? The next time you look for fish at the grocery store, market, or restaurant, choose Mi Fresh Fish raised or caught right here in Michigan! Michigan fish are healthy, sustainable, and packed with nutrition — and buying from local producers helps support hard-working families and businesses in your community.
Mi Fresh Fish is delicious! Here’s a savory open-faced sandwich recipe perfect for your next gathering. Just coat Michigan-raised rainbow trout fillets in tangy, flavorful seasonings, pop them on a griddle or grill, and you’re ready to assemble an easy, elegant entree. This recipe comes courtesy of Cedarbrook Trout Farms.
The O’Mykiss rainbow one-cider sandwich
Makes 6 open-faced sandwiches
Ingredients:
- 2 large rainbow trout fillets
- 3 slices ciabatta bread, halved
- Zest from 1 large lemon
- 1 Tbs salt
- 1/4 tsp smoked paprika
- 1 tsp pepper
- 5 Tbs coconut oil
- 4 Tbs lemon juice
- 2 Tbs minced garlic
- 3 Tbs apple cider vinegar
- 12 oz coleslaw (make your own or purchase from deli)
- Seasonal greens of your choice for garnish
Cooking instructions:
- Cut each rainbow trout fillet into 3 pieces and place in a covered container. Refrigerate while preparing other ingredients.
- If coconut oil is solid, set it in a warm area to soften. Mix coconut oil, salt, paprika, lemon zest, and minced garlic and set aside.
- In another bowl or shallow dish, combine lemon juice with apple cider vinegar. Set aside.
- Heat an electric griddle, stovetop griddle, or cast iron pan to medium-high.
- Place bread on griddle and toast, flipping when bread is golden. Remove from heat. Alternatively, if your griddle is large enough, wait and toast the bread alongside the fish fillets in a later step.
- Place fillets into lemon/vinegar mix and let rest for one minute. Flip halfway through to coat both sides if the liquid is shallow.
- Remove fillets and dip into coconut oil mix.
- Place fillets on griddle, skin-side down, and cook for 3 minutes. Flip and cook for another 2 minutes.
- Remove fillets to a plate or tray and cool for 1 minute.
- Place one fillet, a scoop of coleslaw, and greens to taste on each slice of toasted bread. Add salt, pepper, and more lemon zest to taste. Serve with a pickle.
Freshwater Feasts 