4 Serves
30 Mins
In a small bowl, combine the aioli ingredients and season to taste with salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
183 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
313 mg / 1,250 mgPotassium
490 mg / 4,700 mgSodium
656 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
13 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Preheat a grill pan over medium-high heat. Brush the cut sides of the buns with melted butter and toast them until golden, then set aside.
Pat the white fish fillets dry and season them evenly with salt and pepper. Drizzle a small amount of cooking oil over the fish and rub to coat.
Add the fish to the hot grill pan and cook for 2-4 minutes per side until the fish is opaque and cooked through.
Assemble the sandwiches by slathering the toasted buns with the prepared aioli and topping with the cooked fish.
25
g95
g20
g
Yemeni
