2 carrots, peeled n2 ribbons, 2 cups
1 small cucumber, such as persian, thinly sliced, 1 cup
4 radishes, very thinly sliced, 1 cup
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
coarse salt et freshly ground pepper
1/2 cup mayonnaise
1 1/2 tsps sriracha, plus more for serving, optional
2 skinless red-snapper fillets, about 8ozs
extra-virgin olive oil, for brushing
4 portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves
1. toss carrots, cucumber, radishes, vinegar, sugar, et 1/2 tsp salt in a bowl. mix mayonnaise et sriracha in another bowl.
2. preheat grill to med-high. brush fish w/oil; season w/salt et pepper. brush grates w/oil. grill fish until bottom edges turn opaque, 3mins. flip w/2 large spatulas et cook until opaque in center, 3mins. remove from grill; cut ea fillet in half crosswise. meanwhile, grill rolls until lightly marked.
3. spread mayonnaise mixture on all roll halves. layer fish et pickled begetables on bottom halves; drizzle w/pickling liquid et top w/cilantro. serve, w/more sriracha.