Wednesday, August 10, 2011

Blackened Fish Sandwiches with Coleslaw

Every week, I try to use a variety of proteins in our dinners.  Not only does it keep me from repeating the same (or similar) dishes every night, it also allows The Hubs & I to get a wide range of nutrients.  (If it was up to The Hubs, we'd eat beef at least 3 days a week).  

I try to use chicken, beef, shrimp, fish (and occasionally pork) every week.  Fish night is always one of my favorites because there are a million different types of fish and ways to cook it.  A couple of weeks ago, I made these tasty blackened fish sandwiches and topped them with coleslaw.  

This recipe has 3 components, but it's easy...I promise!

Blackened Seasoning


  *  1 1/2 tsp Salt
  *  1 tsp Oregano
  *  2 tsp Onion Powder
  *  1 1/2 tsp Garlic Powder
  *  1 Tbsp Paprika
  *  1 tsp Thyme
  *  1 tsp Cayenne (Red) Pepper
  *  1/2 tsp Fresh Ground Pepper


1.  Combine all seasonings in a container with a lid.  Shake well.



  *  2 Tbsp Cider Vinegar
  *  3 Tbsp Mayo
  *  1 1/2 tsp Sugar
  *  1/2 tsp Celery Seed
  *  1/2 tsp Salt
  *  1/2 tsp Fresh Ground Pepper
  *  Juice from 1/2 lemon
  *  2.5 cups Cole Slaw Mix (shredded cabbage)
  *  2 Tbsp Cilantro, chopped
  *  1/4 Onion, thinly sliced


1.  Whisk together first seven ingredients.

2.  Stir in the shredded coleslaw mix, onion & cilantro.

Blackened Fish Sandwich


  *  Blackened Seasoning (above)
  *  Fish Fillets (mahi, tilapia, sole, cod, etc)
  *  2 Tbsp. EVOO
  *  2 Tbsp. Butter
  *  Sandwich rolls
  *  Coleslaw (above)


1.  Place 2 Tbsp. blackened seasoning in a shallow dish.  Dredge fish fillets in the seasoning, adding more seasoning to the dish, if needed.

2.  Heat EVOO & Butter in a skillet over medium-high heat.  Add fish fillets and cook until done, about 6 minutes per side.

3. When done, place fish fillets on sandwich rolls (buttered & toasted, optional, but tasty).  Top with coleslaw.

4.  Enjoy!

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