A spicy grilled seafood sandwich that’s a real catch

Looking for a light but interesting summer dish? Chef Marcus Samuelsson, co-owner of New York City's Aquavit restaurant and Chicago's new C-House, shares an innovative sandwich with grilled crab, shrimp and snapper tossed with wasabi aioli and spicy ketchup. Discover how to make this delicious and easy-to-do dish:

Grilled seafood sandwich

Ingredients

    • 4 king crab legs
    • 4 shrimp (U12), halved lengthwise
    • 4 2-oz. snapper filets
    • 4 tomato slices
    • 4 romaine lettuce leaves
    • 1 avocado, sliced
    • 3 tablespoons olive oil
    • Juice of 1 lime
    • 1 teaspoon chili powder
    • 1/2 tablespoon chopped cilantro
    • 1/2 tablespoon chopped chives
    • Salt and pepper to taste
    • 2 baguettes, halved lengthwise
  • Also grill:

    • Halved lemons/limes
    • Halved onions

Preparation

Baking Directions:

Spicy ketchup
Servings:

Makes 1 1/2 cups

Ingredients

    • 1 cup ketchup
    • 2 red bell peppers: brush with olive oil, char on gas flame, peel skin, seed ribs removed,
    • 2 poblano peppers: brush with olive oil, char on gas flame, peel skin, seed ribs removed
    • 1/4 cup Dijon mustard
    • 2 teaspoons horseradish
    • 2 teaspoons smoked paprika
    • 1 teaspoon chili powder
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon garlic powder
    • 8 drops Tabasco

Preparation

Baking Directions:

Wasabi aioli

Ingredients

    • 2 cloves garlic, chopped
    • 2 teaspoons wasabi
    • 2 tablespoons almonds, chopped
    • 2 tablespoons mayonnaise
    • 1/2 teaspoon mild chili powder
    • Salt and pepper
    • 1 tablespoon rice wine vinegar
    • Juice from 2 limes

Preparation

Baking Directions:

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