Grilled Blackened Fish With Cole Slaw Sandwich Recipes

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
• Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
• Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW

Steps:

• Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
• Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
• Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.

SLAW-TOPPED FISH SANDWICHES

Steps:

• In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted., Meanwhile, in a small bowl, combine yogurt, mayonnaise, vinegar and minced onion; stir in coleslaw mix. Serve cod on buns topped with slaw mixture.

GRILLED FISH SANDWICHES

Steps:

• Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side., Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops.

GRILLED FISH SANDWICHES FOR TWO

Steps:

• Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
• Melt butter and stir in Creole seasoning and smoked paprika.
• Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
• Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Steps:

• In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

BLACKENED FISH SANDWICH

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.

GRILLED BLACKENED FISH WITH COLE SLAW SANDWICH

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.