Grilled Blackened Fish Sandwiches With Homemade Slaw Food

GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW

Grilled Blackened Fish Sandwiches with Homemade Slaw image

Grilled fish sandwiches with a Cajun flair topped with homemade slaw. Serve with fries or chips.

Provided by Soup Loving Nicole

Categories Fish Recipes

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (14 ounce) package coleslaw mix
½ small red onion, chopped
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Creole mustard
½ teaspoon white sugar
¼ teaspoon celery seed
salt and ground black pepper to taste
2 pounds cod fillets
2 tablespoons blackening seasoning
2 teaspoons paprika
1 tablespoon olive oil
8 hamburger buns

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.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 29.8 g, Cholesterol 45.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 2 g, Sodium 694.4 mg, Sugar 3.3 g

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Grilled Fish Sandwich with Cabbage Slaw image

Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

4 cups shredded green cabbage (from 1/4 head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
8 thick slices sandwich bread, such as brioche or country-style white

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.

Nutrition Facts : Calories 420 g, Fat 11 g, Fiber 8 g, Protein 42 g

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