YIELD: 24 servings

For the vinaigrette:
6 cups balsamic vinegar
1/3 cup Italian seasoning
1/3 cup lemon peel
1 ½ tsp. garlic, minced
1 Tbsp. sea salt, fine grated
1 Tbsp. ground black pepper
6 cups roasted garlic olive oil

For the fish:
24 red snapper fillets, skinned (4 oz.)
¼ cup lemon pepper seasoning salt
24 ciabatta breads, (5”)
3 bunches arugula
3 cups red onion, julienned
24 tomato slices

1. For vinaigrette: Combine vinegar, seasoning, lemon peel, garlic, sea salt, and black pepper. Add garlic oil slowly while whisking mixture. Reserve 1 tbsp. per serving to drizzle over sandwich.

2. For the fish: Preheat oven to 300°F. Combine remaining vinaigrette with the red snapper fillets. Marinate for at least 1 hour, or up to 4 hours.

3. Sprinkle each fillet with ½ teaspoon lemon pepper seasoning. Roast red snapper in oven for 7 to 10 minutes or until it flakes easily.

4. Build sandwich on ciabatta bread with greens, onion, a tomato slice, a drizzle of the reserved vinaigrette, and marinated red snapper fillet.

Photo and recipe: McCormick for Chefs