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Tad Seaborn/The Globe and Mail

This yielding fish sammie is all about the tender texture: brain food for your mind, comfort for your senses.

Servings: 1


Whitefish fillet

Olive oil

White submarine bun


Sriracha sauce

Lamb’s lettuce (mâche)


Take a whitefish fillet and pan-fry in olive oil until golden on each side. Prepare your fillet in advance and bring it to work. Lay the fillet onto a supremely fresh white submarine bun squiggled with mayonnaise and spicy, garlicky Sriracha sauce (a.k.a. Rooster Sauce). A thin bed of tender, nutty lamb’s lettuce (mâche) adds a fresh, delicate touch. If you enjoy a bit of crunch, lightly toast the bun – or serve with a handful of salty, crinkle-cut potato chips.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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