Everyday Food: Grilled snapper sandwiches

• 2 carrots, peeled into ribbons (about 2 cups)
• 1 small cucumber, such as Persian, thinly sliced (about 1 cup)
• 4 radishes, very thinly sliced (about 1 cup)
•  1/4 cup unseasoned rice-wine vinegar
• 2 teaspoons sugar
• Coarse salt and freshly ground pepper
•  1/3 cup mayonnaise
• 1  1/2 teaspoons Sriracha sauce, plus more for serving (optional)
• 2 skinless red-snapper fillets (each about 8 ounces)
• 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 and  1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.

2. Heat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.

3. Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

Nutritional analysis per serving: 453 calories, 26 grams fat, 29 grams carbohydrates, 28 grams protein, 48 milligrams cholesterol, 387 milligrams sodium, 4 grams dietary fiber, 51 percent of calories from fat.