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1
Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
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2
Heat skillet or grill or grill pan over medium-high heat.
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3
Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
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4
Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
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5
Combine mayonnaise with grated garlic, capers, olives, parsley.
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6
Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
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7
Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through.
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8
Squeeze lemon over cooked fish.
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9
Remove fries from oven and season with celery salt and pepper.
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10
Place fish on rolls with lettuce, red onion and tartar sauce.
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11
Serve fries alongside with bloody ketchup.
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12
1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops
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13
1/2 head red cabbage, shredded
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14
1/4 cup honey
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15
1/4 cup cider vinegar
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16
2 tablespoons grill seasoning (recommended: McCormick's)
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17
1 tablespoon poppy seeds
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18
1 1/2 tablespoons toasted sesame seeds
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19
1/4 cup extra-virgin olive oil
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20
In a large bowl, combine the fennel, fennel tops and red cabbage.
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21
In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds.
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22
Slowly whisk in the olive oil.
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23
Pour the dressing over the salad and toss together.
