Shelf 51 spdhgdil

Extract from InStyle Parties • By Editors of InStyle Magazine • Published by GMC Distribution

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins
Serves
4

InStyle Parties
SERVES 4
HANDS-ON 15 minutes
TOTAL 30 minutes

Posted by GMC Group Published See GMC Group's 257 projects » © 2018 Editors of InStyle Magazine / GMC Distribution · Reproduced with permission. · InStyle Parties by the Editors of InStyle, published by Liberty Street (£25.99)
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  • Step 1

    Heat the grill to medium heat (350° to 450°F).

  • Step 2

    Make the slaw: In a large bowl, gently stir together the cabbage, fennel, apple, onion, mint, and pumpkin seeds. Place the vinegar and oil in a jar with a tight-fitting
    lid, seal, and shake until combined. Pour over the slaw and toss lightly. Set aside.

  • Step 3

    Make the spice rub: Cook the coriander seeds and cardamom pods in a small skillet over medium-high until lightly browned and fragrant,
    2 to 3 minutes. Using a mortar
    and pestle or a spice grinder, grind together all the ingredients.

  • Step 4

    Make the yogurt tartar sauce: Stir together all the ingredients. Set aside.

  • Step 5

    Make the fish: Sprinkle each
    side of the fillets with 1⁄2 teaspoon
    of the spice rub (you can store
    the remaining rub in an airtight container at room temperature for up to 4 months). Grill the fish, covered, just until it begins to flake when poked with a sharp knife and
    is opaque in the center, 3 to 4 minutes on each side.

  • Step 6

    Assemble the sliders: Spread the tartar sauce on the bottom half
    of the rolls; top each with a tomato slice, 1 fillet, and a spoonful of slaw. Cover with the roll tops and serve.

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