Creole Shrimp Pizza), I decided to get creative with the sauce.
This time, I chose the Latin Veracruz sauce, which is a savory Mexican-inspired sauce rich with peppers and tomatoes. It's fantastic with fish, and so I decided to use it to make really easy and flavorful Veracruz Fish Sandwiches.
Then I layered these into soft brioche rolls, topping off with a bit more sauce, some cumin-spiced mayo, and thinly sliced cucumbers. A few lime wedges on the side and a glass of crisp white wine for the grown-ups, and it makes for an amazingly easy dinner that's ready in less than 15 minutes.
hosting an awesome sweeps on their Facebook page where they're giving away a "Pan with a Plan" prize pack that includes a beautiful sauté pan, four Imagine® Organic Culinary Simmer Sauces, and a $25 gift card.
They're giving away 48 (!!) of these total, so your chances are pretty great.
Head on over to the Imagine® Facebook page to enter: http://on.fb.me/1r4uejQ
This is a sponsored post written by me on behalf of Imagine® Organic Culinary Simmer Sauces.
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Veracruz Fish Sandwich
2 tablespoons olive oil
4 firm white fish fillets (such as mahi mahi or halibut)
Kosher salt and black pepper
1 packet Latin Veracruz Imagine® Culinary Simmer Sauce
3/4 cup mayonnaise
1 tablespoon cumin
4 sandwich rolls
1 medium cucumber, thinly sliced
2 large limes, cut into wedges
Heat a large skillet over medium heat and add the oil. Season the fish generously with salt and pepper, and then place skin-side down in the hot oil. Sear for 5 minutes. Flip to other side and add the entire packet of Latin Veracruz Imagine® Culinary Simmer Sauce. Let simmer 5-7 minutes or until fish is fully cooked.
While fish cooks, make the mayo. Whisk together mayonnaise, cumin, and squeeze in 1 lime wedge.
Spread the rolls with the cumin mayo and top with the fish, add an additional spoonful of sauce on top, along with the sliced cucumbers. Serve with additional lime wedges on the side.