BLACKENED SWORDFISH SANDWICH
THESE BLACKENED SWORDFISH SANDWICHES ARE CRISPY, JUICY, AND PERFECTLY SEASONED. THE SLAW IS BURSTING WITH FLAVOR, AND THE SWORDFISH STEAKS ARE DELICIOUS YET HEALTHY.
½ HEAD CABBAGE FINELY CHOPPED
1 CARROT JULIENNED AND CHOPPED
½ ONION SLICED THIN AND CHOPPED
½ CUP MAYO
2 SWORDFISH FILLETS
2 TBSP BUTTER MELTED AND COOLED
1 TBSP MAYO
RED OR GREEN LEAF LETTUCE
1 TOMATO SLICED
FOR THE SLAW:
FOR THE SWORDFISH:
For the Sandwich
Make the slaw
Mix the chopped cabbage, carrot and onion in a large bowl.
Meanwhile, mix the mayo and juice from one lime in and stir to combine.
Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use.
Sear the fish
Heat a cast iron skillet over medium heat until smoking.
While heating, pat the swordfish dry.
Brush the butter on the swordfish and sprinkle a heavy coating of your spice blend of choice. We recommend some thing with a kick such as a cajun blend.
Lay the fish carefully into the hot pan.
Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden.
Flip and cook another 2 to 3 minutes.
Remove from heat.
BUILD THE SANDWICH
Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust.
When ready to assemble, arrange the toasted bulkie rolls onto a serving platter. Arrange lettuce and a slice of tomato over the bottom half of the bun.
Add the swordfish and then top with a helping of the slaw.
Finish off with the remaining roll half and serve.