Best Blackened Fish Sandwich Recipes

Blackened Fish Sandwich image

Provided by gailanng

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup plain Greek yogurt
1 teaspoon sriracha sauce
juice of one small lime
1 tablespoon canola oil
4 tilapia fillets (6 oz each) or 4 catfish fillets (6 oz each)
1 tablespoon blackening seasoning
4 whole-wheat hamburger buns with sesame seeds
1 avocado, pitted peeled and sliced
2 cups shredded red cabbage
pickled onions or thin sliced red onion

Steps:

Combine the yogurt, sriracha and lime juice. Set aside.
Heat the oil in a large cast-iron skillet over high heat. Rub the fish fillets on both sides with plenty of blackening seasoning. When the oil in the pan is smoking, add the fish and cook, undisturbed, for 3 minutes, until a dark crust forms. Flip the fillets and cook for an additional 2 to 3 minutes, until the fish flakes with gentle pressure from your finger.
While the fish is cooking, toast the buns (cut side up) under the broiler. Divide the avocado and cabbage among the buns. Top with the hot fish, yogurt sauce and onions.

Nutrition Facts : Calories 362.2, Fat 14.9, SaturatedFat 2.5, Cholesterol 62.5, Sodium 283.9, Carbohydrate 28.1, Fiber 5, Sugar 4.4, Protein 30.7

Grilled Blackened Fish With Cole Slaw Sandwich image

Provided by gailanng

Time 53m

Yield 4 serving(s)

Number Of Ingredients 26

4 (6 ounce) fish fillets (perch, barramundi, sea bass, halibut or your choice)
4 tablespoons butter, melted
1 long French baguette
2 tablespoons sweet paprika
3 -4 teaspoons kosher salt (NOT table salt)
2 teaspoons garlic powder
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 1/2 teaspoons white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cumin
4 cups cabbage, shredded
2 carrots, shredded
2 shallots, minced
1/2 red onion, halved and sliced thinly
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon brown sugar
1/2 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon capers
1/4 cup sweet pickle, minced
1/2 lemon, juiced

Steps:

Light a charcoal or gas grill. Place all the spices in a bowl and mix well.
Divide baguette into four lengths approximately as long as the fillets and split each in half. Coat fish with melted butter by brushing it on.
Place buttered fillets on a plate or platter. Also butter the split face of the baguette in the same manner; set aside.
Sprinkle the spice mixture on all sides of fish, coating liberally. Clean and lightly oil hot grates. Grill fish for about three or four minutes on each side (using a thin spatula, flip fish and cook until opaque throughout), avoiding open flame. The end result will be dark, some of the herbs may even be a little burned and the fish should be just done. Remove fish from heat and allow to rest for a few minutes. Grill bread, buttered side only, until just golden.
Cole Slaw: Combine all the vegetable ingredients in a large bowl. Combine all remaining ingredients in a small bowl and add to vegetables. Adjust seasoning and let sit in refrigerator for at least 30 minutes.
Assemble: Place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a tooth pick.

Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 9.3, Cholesterol 131.7, Sodium 2242, Carbohydrate 36.1, Fiber 6.1, Sugar 10.2, Protein 44.2