Many of the most joyful times I have spent with my dad have been by the ocean — flying kites on the beach; digging for clams and cooking them for dinner; eating fish sandwiches at the bar of a ramshackle restaurant on the docks; and making s’mores over a bonfire in the sand at night. To this day, spending time at the shore with him is my choice activity, and this sandwich reflects the best parts of that, bringing the flavors of the sea and the grill together in a way that is fun, carefree and just the right amount of messy. The sandwich’s flavor is driven by a mouthwatering, Spanish-style salsa verde — a puree of fresh parsley spiked with garlic, lemon, anchovies and crushed red pepper flakes — made luscious with olive oil.
If you wind up with any of the salsa left over, you won’t be sorry — it is incredible tossed with cooked shrimp or white beans, spooned over eggs or spread on crusty bread. The sandwich’s flavor is driven by a mouthwatering, Spanish-style salsa verde — a puree of fresh parsley spiked with garlic, lemon, anchovies and crushed red pepper flakes — made luscious with olive oil. In this sandwich, the salsa verde is smeared generously onto the bottom of a toasted bun.
A juicy fillet of grilled white fish — seasoned with just salt and pepper — goes on top of that. (Any firm fish will work, so use whatever looks best at the market.) More of the salsa is dolloped on top of the fillet, followed by a mound of grilled onions and fresh lettuce.
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