Suitable to: freshly-cooked or leftover fish filets of all kinds. Shellfish salads of all kinds.
Whether you call it a “sub,” “hoagie,” or “po’ boy,” Italian-bread rolls make great fish sandwiches.
HOT FISH ROLLS:
Season fish rolls to taste:
Thin-sliced mozzarella cheese and a little spaghetti sauce;
Melted butter and lemon-pepper
Sweet red peppers
A little barbecue sauce
Wrap in foil and heat in a 400-degree oven.
CLASSIC LOBSTER/SEAFOOD ROLLS:
Hot-dog rolls, lightly buttered and toasted, hold the delicious filling. In New England, rolls are cut straight down the middle, but all hot-dog rolls work.
Cooked, chopped lobster-tail meat, Giant Prawn meat, or shrimp
A little celery, finely-chopped
Enough mayonnaise to hold salad together
A little chopped parsley, if you like
Salt and pepper to taste
Fill warm rolls with cold salad.
Warm crisp corn taco-shells. Fill with warm fish filets. Add any or all of the following:
Cole-slaw, prepared or homemade
Red or green salsa
Guacamole or chopped avocado
Jalapeno or chipotle peppers
Mild grated cheese
Shredded iceberg lettuce
A little hot sauce, alone or stirred into mayonnaise