Blackened Fish Sandwich
A spice-crusted white fish fillet seared until deeply caramelized, piled onto a toasted brioche bun with tangy slaw and remoulade sauce.
Ingredients
- 2 fillets 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 slices dill pickle slices
- 2 leaves romaine or iceberg lettuce leaves
Instructions
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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.
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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.
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3
Pat 2 fillets patted dry tilapia or cod fillets (about 6 oz each) dry and rub all over with the blackening spice blend, pressing it in firmly.
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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).
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5
Spread 2 tsp hot sauce on the cut sides of the toasted 2 split and toasted brioche sandwich buns. Layer with 2 leaves romaine or iceberg lettuce leaves, the blackened fish, the slaw, and 8 slices dill pickle slices. Serve immediately.