Flake fish in a medium bowl. Add 1/4 tsp. lemon rind, 1/4 cup lemon juice, 2 Tbl. olive oil, 1/4 tsp salt, and 1/4 tsp pepper, tossing gently to coat.
Spread Basil Mayonnaise evenly on cut sides of rolls. Place lettuce and fish on bottom halves of rolls; top with onion, and cover with roll tops
Basil Mayonnaise
Process all ingredients in food processor or blender until smooth, stopping to scrape down sides. Store in an airtight container in the refrigerator up to 1 week.
Serving
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Sooooo good after a long day on the beach!
Originally Submitted
10/5/2008
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