Smoked White Fish Melt



1 whole smoked white fish 
3 hero breads
8-10 oz. Mozzarella or Swiss cheese

Tomato Sauce for fish
4 plum tomatoes
1/2 medium onion
2 garlic cloves
2 bay leaves
2 all spices
salt, ground black pepper
3/4 tablespoon sugar 


Make the sauce: Bring water to a boil in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Decrease heat in a cooking pot and put tomatoes in. Make sure they are fully covered by the water. Keep tomatoes in water for about 3 to 5 minutes. Take tomatoes out and put them into cold water. At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters.

Heat the 1 tablespoon coconut oil in a large skillet over medium heat. Add the pressed garlic and chopped onion, then saute , stirring, about 2-3 minute. Add tomatoes, stir occasionally until soften (around 15 minutes).

Mixture from a skillet move into blender and blend. Take out the mixture and put it back into skillet. Add bay leaves, salt, black pepper, sugar and all spices. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. Taste, adjust seasoning. Let cool down aside

Separate the smoked white fish meat from the bones and skin. Combine together the fish meat with the sauce.

Cut the each Hero bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches. Grate the cheese on a grater.

Place our fish and sauce mixture on each slice of a hero bread. Then sprinkle with grater cheese. Place them into preheated oven at 356 ºF and bake until cheese is melted and hero bread crispy about 10 minutes.


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