Whitefish Sandwich with Garlic Aioli

Ooooh...fancy. Not really. This dinner was Friday night special at our house two weeks ago.

Aioli is a homemade garlic mayo that is just the most incredible sauce or condiment for anything. I made a batch and have been enjoying it on everything for the last few weeks. I could drink the stuff. My garlic aioli was adapted from this recipe, except I substituted lite mayo for the real mayo, spicy brown mustard for the Dijon, and omitted the chipotles. I know you're supposed to make the mayo from scratch, but I didn't feel like dirtying my food processor and Jenny was hungry. Sue me.

Whitefish Sandwich

2 whole Whiting Fillets (or equivalent), halved
Flour
Olive Oil
1 Light Baguette
1 clove Garlic
1 med Onion
1 small Yellow Pepper
Salt and Pepper
Romaine Lettuce (we used bagged salad cuts)
Lite Garlic Aioli

Sautee the onions, peppers and garlic in a non-stick skillet sprayed with olive oil from a spritzer. Set aside.

Lightly coat the fish with flour and shake off excess. Spray a non-stick skillet with olive oil and heat until the oil starts to smoke. Pan-fry the filets until golden brown and delicious. Hot and fast is the key.

Split the baguettes and scoop the bread from the center to create a deep trough. Serve up with the fish, lettuce, aioli, and sauteed veggies. Serves 2.

We found some lite baguettes in the bakery section of our supermarket. They weren't marketed as such, but Jenny read the labels and found a good loaf. This brought our sandwich points value to 8, but you'll have to figure yours out on your own!