Perfect for lunch or dinner, this Marinated Cod With Cabbage & Garlic Sub Sandwich is deliciously light and full of flavor. Each bite of this white flaky fish delivers a mild taste of the sea with tangy flavors and creamy textures nestled in between a warm, toasted sub roll.
Kids say the cutest things. Over the years we’ve had many mispronounced words spoken by our 5 little ones. So many times they say it with such confidence that it just sticks. I usually like the way they say it so much more that I start saying it that way too. I’ve learned that one day they learn the correct pronunciation and that cute ‘ism’ that is only their’s is then gone. They grow too quick! Right now we are thoroughly enjoying everything that comes our of our 3-year old baby girl’s mouth. She loves going to Chicken-a-La-Play (Chick-fil-a), having ogurt and canola (yogurt and granola) and introducing herself as M-I-A instead of Mia. The older kids try to correct her every once in a while, especially when she would say their name. I would tell them noooo! Once she learns the right way, she’ll never call you Tayden (Cayden), Yo-ha (Noah), Haywe (Haylie) or Waywa (Layla) again! She pronounces their names perfectly now, so I’m holding on to every last bit of baby I have in her. Being the youngest of 5 she thinks she is grown. I would have another baby in an instant, but we had to call it quits at some point. We really did finish with the cherry-on-top kind of kid. We all just love her to pieces.
This recipe comes from my Aunt Sharon. She shared this sandwich idea with my family after making it for lunch for some guests. I can’t hear great reviews of a recipe and not make it, especially if it comes from my Aunt Sharon. I’ve said it before and I’ll say it again… recipes are one of my love languages. Give me a favorite recipe that you adore and I’m on cloud 9. Seriously. Am I alone here or do shared recipes make you feel the same way? Making dishes given to me by friends and family makes me feel close to them. I love telling my kids that we are going to have one of so-and-so’s favorite recipes whether it be a cookie recipe, dinner or even a fun drink. They immediately have a different attitude about trying something new if they know it came from someone they can put a face to. We’ll always know that recipe as from that person and my kids will talk about it every time we make it. We’ll reminisce about that person or their family and, well…it makes us feel close to them because we know that they loved that recipe too. Soooo if you want to make me feel loved… you know what to do! Lol
Here are some other seafood recipes for you to try… Caribbean Shrimp with Coconut-Lime Rice, Tomato Basil Salmon, Rosemary Ranch Salmon, Honey Balsamic Salmon
Ingredients
- 4 fresh cod filets
- mojo sauce
- 1 head of cabbage, chopped
- Chef Paul Prudhomme's Blackened Redfish Magic
- 1/4 C butter
- 1/2 tsp minced garlic
- white hoagie rolls
- 3 tsp Coleman's Dry Mustard
- 1 C mayo
- 2 tsp worcesteshire sauce
- 1 tsp A-1 sauce
- 2 T whipping cream
- pinch of salt
Instructions
- Marinate fish in mojo sauce for 1 hour.
- Chop cabbage into thin slices and set aside. Mix all ingredients for mustard sauce in small bowl and place in refrigerator until ready to use.
- After 1 hour, shake off fish filets and sear in 1 T butter in skillet, seasoning with Redfish Magic. Cook until golden brown on each side.
- In separate skillet, saute cabbage with 1-2 T butter and garlic until soft.
- Slice hoagie rolls and toast. Spread mustard sauce on both sides of toasted roll, place 1 fish filet into each hoagie and top with sauteed cabbage.
Notes
recipe from my Aunt Sharon
