Mushroom and Fish Melt with Old Bay Garlic Dip
Ingredients
1 fillet of white fish (cod, tilapia, pollock, etc)
2 white/cremini/baby bella mushrooms, sliced very thin
2 green onions, chopped
1 slice of good melting cheese
chives for garnish/finish
Sauce Ingredients:
1 single-serve container of Greek yogurt (the thicker, the better)
0.5 tsp toum
0.75 tsp lemon juice
0.75 tsp Old Bay seasoning
1.25 tsp capers, finely minced
pinch of salt
Protocol
Sear one side of the fish fillet over medium-high in a non-stick skillet with the mushrooms. Flip and break up the fish as you continue to cook the mushrooms over medium heat.
Meanwhile, combine all ingredients for the sauce in a small bowl and toast the hoagie.
When the mushrooms are browned, turn the heat to low and use the spatula to form a shape roughly the dimensions of the sandwich. Place the cheese on top, and cover pan with a lid until the cheese melts.
Spread the yogurt mixture on the hoagie and top with the green onions. Carefully transfer fish and mushrooms to the hoagie with a spatula, and garnish with chives and more yogurt dip.
Enjoy!
