A few days back, I shared a recipe for this with the bold statement that I was going to make it for dinner. Even after putting it out there, it still took me 2 days to talk myself into it. It is, after all, fish.
Long story short, I was in love after the first bite!
My version has just a couple of changes, to use what I had in the house, the main ones being: subbing Red Snapper for the Bluefish (red fish, blue fish!) and adding some brown sugar to the mayo instead of marmalade. They didn’t specify what type of paprika, so I just used regular.
I cut the recipe back, because I was only making 1 sandwich, but honestly it tasted so good I was wishing I had made all 4 servings!
I encourage you check this link to the original recipe, and watch the video on to cook the fish. The key is a hot pan, a little pressure , and, most importantly, don’t move the fish until you are ready to flip it. This will give you a nice crispy crust that you can actually hear when you take that first bite.
Oh, another bonus, fish cooks quickly, so the longest part of this will be toasting the buns. From start to table in 30 minutes!
Blackened Fish Sandwich
2 1/4 teaspoons paprika
2 1/4 teaspoons garlic powder
2 1/4 teaspoons onion powder
2 1/2 teaspoons dried thyme, crushed
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
Mix all together and set aside. Can be done hours or even a couple of days in advance.
1/2 cup mayonnaise
1 teaspoon brown sugar
2 1/2 teaspoons lime jice, divided
2 avocados, pits removed & roughly mashed
1 teaspoon olive oil
salt to taste
2 Tablespoons butter
4 burger buns, or other soft roll
4 4oz red snapper filets, without skin
4 tomato slices
4 lettuce leaves
PUT IT TOGETHER
In another small bowl, stir together the mayonnaise, brown sugar and ½ teaspoon of the lime juice, and set aside.
In one more bowl, mash the avocado with the remaining 2 teaspoons of lime juice, olive oil and salt. Taste and adjust salt as needed.
Place a cast iron skillet over medium heat and melt 1 tablespoon of the butter. As soon as the butter begins to melt, add the bun bottoms, cut-sides down, and toast until golden brown, 2 to 3 minutes. Repeat with the remaining butter and bun tops. Wipe the skillet clean.
Season the filets with salt and coat will with the spice rub. Return the skillet to medium-high heat and add 2 teaspoons of canola oil. When the oil is hot, add the fish fillets and cook, pressing down gently on fish with the back of a fish spatula, until the bottom is blackened and the sides begin to turn opaque, about 2 minutes. Flip the fillets and sear until cooked through, another 1½ to 2 minutes.
Lay 1 piece of fish on the bottom of each bun and spoon avocado on top. Add 1 tomato slice and lettuce on top of the avocado. Add a dollop of the mayonnaise mixture and top with the bun tops. Serve.