Blackened Fish Sandwich

Name: Blackened Fish Sandwich
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 tilapia or cod fillets (about 6 oz each), patted dry; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper; 1/2 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp neutral oil (avocado or vegetable); 2 brioche sandwich buns, split and toasted; 1 cup green cabbage, thinly shredded; 2 tsp apple cider vinegar; 2 tbsp mayonnaise; 2 tsp hot sauce; 8 dill pickle slices; 2 romaine or iceberg lettuce leaves

A spice-crusted white fish fillet seared until deeply caramelized, piled onto a toasted brioche bun with tangy slaw and remoulade sauce.

28 minEasyServes 2540 cal/serving

AmericanLunchStovetopPescatarianHigh ProteinHigh FiberNut-FreePork-FreeCorn-Free

Ingredients

2 tilapia or cod fillets (about 6 oz each), patted dry
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp neutral oil (avocado or vegetable)
2 brioche sandwich buns, split and toasted
1 cup green cabbage, thinly shredded
2 tsp apple cider vinegar
2 tbsp mayonnaise
2 tsp hot sauce
8 dill pickle slices
2 romaine or iceberg lettuce leaves

Instructions

1

In a small bowl, combine 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to make the blackening spice blend.
2

In a separate small bowl, whisk together 2 tbsp mayonnaise and 2 tsp apple cider vinegar with a pinch of salt. Toss with 1 cup thinly shredded green cabbage to make a quick slaw. Set aside.
3

Pat 2 patted dry tilapia or cod fillets (about 6 oz each) dry and rub all over with the blackening spice blend, pressing it in firmly.
4

Heat 2 tbsp neutral oil (avocado or vegetable) in a cast-iron or stainless skillet over high heat until shimmering. Add the fish and cook without moving it for 3 to 4 minutes until a dark crust forms. Flip carefully and cook 2 to 3 minutes more until the internal temperature reaches 145°F (63°C).
5

Spread 2 tsp hot sauce on the cut sides of the toasted 2 split and toasted brioche sandwich buns. Layer with 2 romaine or iceberg lettuce leaves, the blackened fish, the slaw, and 8 dill pickle slices. Serve immediately.

Questions

Can I make Blackened Fish Sandwich gluten-free?

Yes. The gluten in this entry is 2 brioche sandwich buns, split and toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Blackened Fish Sandwich keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Blackened Fish Sandwich?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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