Grilled fish sandwich – Andy Cooks

Ingredients

• 800g (28 oz) white fish (I used snapper, but use something local if you live near water)
• 2 tbsp olive oil
• salt to taste
• 2 tsp Tajín seasoning
• 1/4 head red cabbage, finely sliced
• 1 carrot, peeled and grated
• 1 tbsp apple cider vinegar
• 1 cucumber, sliced lengthways very thinly (a mandoline or peeler works well)
• 4 tbsp mayonnaise
• 1 shallot, finely diced
• small handful of fresh dill, finely chopped
• 1 tsp capers
• 8 cornichons, diced
• 4 potato buns
• 1 tbsp butter