Hailing from the Ravenous Pig restaurant in Winter Park, Florida, this fish sandwich was a part of this year's SAVEUR 100 list. The restaurant's version of the sandwich is topped with a gribiche sauce that features fresh dill, tarragon, parsley, and chives.
[The restaurant] sears a
thick filet of local grouper, mahimahi, or wahoo with butter, garlic,
and thyme until it's crunchy outside but terrifically moist within.
Then they place that on a freshly baked brioche bun with a little
gribiche sauce made with chopped egg, capers, and cornichons.