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Blackened Fish Sandwiches with Spicy Corn + Cabbage Slaw

Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Jennifer Pallian BSc, RD

Ingredients

For slaw:

  • ⅓ cup mayonnaise
  • 1 lime juiced
  • 2 tbsp minced cilantro
  • 1 tsp kosher salt or more to taste
  • 3 cups shredded green cabbage
  • ¾ cup corn thawed if frozen
  • ¼ cup minced red onion
  • 1/2-1 jalapeño pepper minced (start with less, taste, and add more to desired heat level)

For fish:

  • 2 tbsp peanut or vegetable oil
  • 1 lb haddock or other flaky white fish such as snapper or tilapia or salmon
  • 1 tbsp chili powder
  • ½ tbsp brown sugar
  • ½ tsp kosher salt
  • ⅛ tsp cayenne powder
  • 1 lime cut in wedges
  • 4 large soft buns for serving

Instructions

For slaw:

  • Whisk together mayonnaise, lime juice, cilantro and salt. Taste and add more salt if needed. Reserve 2 tablespoons of the dressing to spread on the buns.
  • Combine cabbage, corn, red onion in jalapeño in a large bowl. Add remaining dressing and toss thoroughly to combine.

For Fish:

  • Stir together chili powder, brown sugar, salt and cayenne. Rub evenly into both sides of fish.
  • Heat a large cast iron skillet over medium-high heat for several minutes until very hot, then add oil. When oil is shimmering hot, slide in fish and cook until slightly charred and just cooked through, flipping once. Use a fork to gently check the center - it's done when flakey and opaque. This only took 1 minute on each side for my thin haddock filets, so watch closely. Transfer fish to a plate and break into large chunks with a fork.
  • Spread reserved dressing on the four buns (about 1/2 tbsp each). Top with fish and lots of slaw. Serve lime wedges and extra slaw on the side.