Blackened Fish Sandwich Recipe

If you want a little taste of vacation, try out our Blackened Fish Sandwich Recipe. This easy fish sandwich is pan-seared until crusty and blackened on the top and flaky inside, nestled into a brioche bun, and topped with a lime and cumin Brussels sprout slaw.

Course Main Course

Cuisine American

Keyword blackened fish sandwich, fish sandwich, halibut fish sandwich

Prep Time 10

Cook Time 15

Total Time 25

Servings sandwiches

Calories 628kcal

Author Nicole

Cost $30

Equipment

Cast iron skillet
Mixing bowl

Ingredients

2 tbsp lime juice
1 tsp honey
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 cup light mayo, divided
2 cups shredded brussels sprouts
1/2 cup diced red bell pepper
2 tbsp chopped cilantro
2 tsp blackening season (See notes)
1 tbsp olive oil or butter
1 lb center-cut halibut fliets (4- 4-ounce portions)
4 brioche buns
1/2 medium avocado, sliced thin
2 tbsp chopped cashews

Instructions

Add the lime juice, honey, cumin, salt, and 2 tablespoons mayo in a medium bowl. Whisk to combine. Season with salt and pepper. Add the shredded brussels sprouts, diced red pepper, and cilantro. Stir to combine. Set aside.
Sprinkle the halibut filets generously with salt and pepper. Sprinkle evenly with the blackening season.
Heat a large cast-iron skillet to a medium-high heat. Once the pan is hot, add olive oil or butter. Swirl the pan to coat it. Once the oil is hot, gently nestle the fish in the pan. Cook for 3-4 minutes until it easily releases from the pan. Flip and cook another 3-4 minutes until cooked through. It should flake easily and be nice and white throughout. Remove from the pan.
Before assembling, give the slaw a stir and see if it needs any more salt and pepper. Spread the bottom bun with a little bit of mayo. Top with a littl bit of slaw and a piece of halibut. Layer a few pieces of avocado on top. Season with salt and pepper. Top with more slaw and the rest of the bun. Enjoy!

Nutrition