Floribbean fare is one of today’s hottest restaurant trends, combining the flavors of Florida, the Caribbean and Cuba.

The following recipe comes from award-winning chef Aliza Green, author of Starting With Ingredients, in collaboration with Oso Sweet Onions. These sweet winter onions are grown in Chile between January and March.

The sandwich, with its tangy fresh lime and sweet-onion tartar sauce, will bring back memories of sand and surf. Pan-fried fish sandwiches are a beach-shack favorite in Florida. The crunchy crust of Japanese panko breadcrumbs holds in moisture so the fish is juicy inside. For those who love lime, increase the amount of juice to two limes.

Florida Flounder Sandwich With Lime and Sweet Onion Tartar Sauce

Serves 6

Tartar Sauce

• 2 tablespoons each chopped parsley, green olives and pickle relish
• 2 hard-cooked eggs, peeled and chopped
• Juice and grated zest of 1 lime
• 1/2 cup finely diced Oso Sweet Onion
• 2 teaspoons dry mustard
• 1 teaspoon hot pepper sauce (optional)
• 3/4 cup mayonnaise
• Kosher salt and ground black pepper, to taste

Fish

• 2½ pounds lean, firm white fish fillet, such as flounder, halibut or cod, cut into 2- to 3-ounce pieces
• Salt and pepper to taste
• 2 eggs
• 1/4 cup milk
• 1 cup all-purpose flour
• 2 cups Japanese panko breadcrumbs or other breadcrumbs
• 1 cup vegetable oil (for frying)
• 2 long French baguettes or Italian breads, split open with some of soft insides removed
• 1 Oso Sweet Onion, thinly sliced
• 2 tomatoes, sliced
• Green leaf lettuce, separated into individual leaves, washed and dried

1. For tartar sauce, stir all ingredients together and refrigerate.
2. Season fish with salt and pepper. Lightly beat together eggs and milk. Set up three bowls: flour, egg mixture and half the panko.
3. Dip each piece of fish into flour, shaking off excess. Next, dip into egg mixture, allowing excess liquid to drip off. Finally, dip in crumbs, coating well on all sides. (Add second half of panko to bowl, as needed, so crumbs stay dry.) Arrange fish on a waxed paper-lined baking tray and chill for at least 30 minutes or overnight.
4. In large, heavy skillet, heat half the oil until shimmering. Lay fish pieces in oil without crowding, turning pieces as they brown. Fry until firm and well-browned, about 6 minutes; repeat with remaining fish.
5. Drain and keep warm in 200ºF oven.
6. Spread baguettes with tartar sauce on both sides. Arrange fish in single layer on each bread, top with onion, tomato and lettuce; close, cut in portions and serve.

Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.