These easy fish sandwiches are full of flavor from blackening seasoning and a spicy mayonnaise.
Blackened Fish Sandwiches
Makes 4 Servings
Ingredients
- ½ cup mayonnaise
- 1 tablespoon Creole seasoning
- 1 tablespoon sweet pickle relish
- 2 teaspoons red wine vinegar
- 1 teaspoon chopped fresh parsley
- 1 teaspoon hot sauce
- 2 tablespoons vegetable oil
- 1 tablespoon blackening seasoning
- 4 (4-ounce) skinless grouper or catfish fillets
- Toasted French bread
- Green leaf lettuce
- Sliced tomato
- Roasted Sweet Potato Wedges (recipe follows), to serve
Roasted Sweet Potato Wedges
- 3 large sweet potatoes, cut into wedges
- ¼ cup olive oil
- 1 tablespoon dried Italian seasoning
- 1½ teaspoons kosher salt
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
Instructions
- In a small bowl, stir together mayonnaise, Creole seasoning, relish, vinegar, parsley, and hot sauce until combined; cover and refrigerate.
- In a large skillet, heat oil over medium-high heat.
- Sprinkle blackening seasoning all over fish. Add fish to skillet, and cook until firm to the touch, 2 to 3 minutes per side. Remove from heat.
- Spread mayonnaise mixture onto toasted bread, and top with lettuce, tomato, fish, and additional mayonnaise mixture. Serve immediately with Roasted Sweet Potato Wedges.
Roasted Sweet Potato Wedges
- Preheat oven to 450°. Line a large rimmed baking sheet with foil; place a wire rack on foil.
- In a large bowl, toss together all ingredients until well coated. Arrange potatoes in an even layer on prepared rack.
- Bake until potatoes are tender and skin is crisp and golden brown, about 30 minutes.
