Kiwis-fish-sandwich Recipe

Pat fish fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

If using breading: set up three shallow dishes—flour in the first, beaten egg in the second, and panko mixed with paprika and garlic powder in the third.

Peel and thinly slice 2 kiwis for topping. Reserve 1 kiwi chopped for the dressing. Thinly slice red onion, tomato, and measure greens. Preheat oven or keep warm at low temperature (about 200°F / 95°C) for finished fish.

In a small bowl, mash or pulse the chopped kiwi until mostly smooth (small chunks are fine).

Add 1/3 cup yogurt, 1 tbsp mayonnaise, 1 tbsp lime juice, 1/2 tsp honey, 1/2 tsp Dijon mustard, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until combined. Taste and adjust: add a little more honey for sweetness or more lime for brightness.

Chill the dressing in refrigerator while you cook the fish; it will thicken slightly.

For pan-seared (no breading)

Heat 1 1/2 tbsp olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Place seasoned fillets in the pan and cook without moving for 3–4 minutes until a golden crust forms. Flip and cook 2–4 minutes more until fish is opaque and flakes easily (internal temp ~145°F / 63°C). Transfer to a plate and keep warm in the oven.

For breaded (crispy)

Dredge each seasoned fillet in flour, shaking off excess, dip into beaten egg, then press into panko mixture to coat. In a skillet, heat 2 tbsp oil over medium heat. Fry fillets 3–4 minutes per side until golden and cooked through. Transfer to a paper-towel-lined plate and keep warm in the oven.

Split the rolls and brush cut sides with butter or a little olive oil. Toast in a skillet or under the broiler for 1–2 minutes until lightly golden.

Spread about 1–1 1/2 tbsp of the kiwi-lime dressing on the bottom half of each roll.

Place the cooked fish fillet on the dressed bottom bun. Top each fillet with sliced kiwi (3–4 slices), a spoonful of thinly sliced red onion (about 2 tbsp), a tomato slice, and a small handful (about 1/2 cup) of arugula or mixed greens.

Finish with a drizzle of any remaining dressing on the top bun if desired. Close the sandwich, press gently, and serve immediately with lemon wedges on the side for squeezing.

Adjust kiwi sweetness by using ripe but firm fruit. If you prefer less tang, reduce lime juice to 1 tsp. The dressing can be made a day ahead and kept refrigerated up to 48 hours.

Serve with a simple salad or oven fries. For a lighter version, grill the fish instead of pan-frying and use whole-grain rolls.