For these easy fish sandwiches, we broil haddock fillets until tender and flaky. Haddock is lean and mild, so to boost flavor, we first season it with olive oil mixed with aromatic coriander and cumin. And to add richness, the toasted rolls are spread with a mixture of yogurt, tahini, and additional spices. Leafy greens, sliced tomato, shaved red onion, and fresh flat-leaf parsley are all delicious additions for these sandwiches.
1. Heat the broiler with a rack about 4 inches from the element.
2. Mix the yogurt, tahini, ½ teaspoon coriander, ½ teaspoon cumin and ½ teaspoon salt; set aside. In another bowl, mix the oil with the remaining 1½ teaspoons coriander, the remaining 1 teaspoon cumin, ½ teaspoon salt and 1 teaspoon pepper.
3. Place the fillets on a wire rack set over a broiler-safe rimmed baking sheet, then brush with the spiced oil. Broil until the fish flakes easily, about 4 minutes. Serve on toasted rolls spread with the yogurt-tahini mixture.
© 2020 by Christopher Kimball. Excerpted from Milk Street: Cookish by permission of Voracious, an imprint of Little, Brown and Company. New York, NY.
Images © Connie Miller.