Redfish Sandwich Recipe

Prep fish

Pat the redfish fillets dry with paper towels. Drizzle with 2 tbs olive oil and rub to coat evenly. In a small bowl mix 1.25 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp cayenne (optional). Sprinkle the seasoning evenly over both sides of each fillet and let rest at room temperature for 10–15 minutes.

Grill option

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates or pan lightly. Place fillets on the hot surface and cook 3–4 minutes per side, until opaque and easily flake with a fork (internal temp ~145°F / 63°C). Remove and keep warm.

Pan-seared (recommended for crisp finish)

Heat a large skillet over medium-high heat until hot, add 1 tbs olive oil. When shimmering, add fillets presentation-side down. Cook 3–4 minutes without moving, gently flip and cook 2–3 minutes until cooked through and lightly browned. Transfer to a plate and rest 2 minutes.

Blackened option

Mix the blackening seasoning in a bowl. Pat fillets dry, coat lightly with melted butter or oil, then press seasoning into fish. Heat a cast-iron skillet until very hot, add a thin layer of oil or butter, and sear each fillet 2–3 minutes per side until a dark crust forms and fish is cooked through. Watch for smoke and ventilate kitchen.

Fried option

If frying, follow batter steps in the frying section, heat oil to 350°F (175°C). Dredge fillets in a little flour, then dip in batter, and fry 3–4 minutes until golden and crisp. Drain briefly on a wire rack or paper towels and season with a pinch of salt.

Combine the paprika, onion powder, garlic powder, dried thyme, oregano, cayenne, 3/4 tsp salt and 1/2 tsp black pepper in a small bowl and mix thoroughly. Use to coat fillets as described in the Blackened option above.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, grated/julienned carrot and 3/4 cup chopped cilantro. In a separate small bowl whisk together 2 tbs lime juice, 3 tbs mayonnaise, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat. Let sit at least 10 minutes for flavors to meld; refrigerate if making ahead.

In a small bowl combine 1/2 cup mayonnaise, 3 tbs finely minced dill pickles, 1 tbs chopped capers, 1 tbs fresh lemon juice, 1 tsp hot sauce, 1 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust heat or acidity. Refrigerate until ready to serve.

In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt. Gradually whisk in about 1/2 cup cold sparkling water (or beer) until you have a smooth, slightly thick batter that coats the back of a spoon. Keep batter cold and use immediately. Heat vegetable oil in a heavy skillet (or pot) to 350°F (175°C). Dredge each fillet lightly in flour, then dip into batter, letting excess drip off before carefully lowering into hot oil. Fry until golden and cooked through, about 3–4 minutes depending on thickness. Drain and season with a pinch of salt.

Butter the cut sides of the sweet sourdough buns with softened butter. Toast buns cut-side down in a skillet over medium heat until golden and fragrant, about 1–2 minutes. Alternatively, warm in the oven at 350°F for 4–6 minutes.

To assemble each sandwich: spread 1–2 tbs spicy tartar sauce on the bottom bun. Place a cooked redfish fillet on the sauced bottom. Top the fillet with a generous scoop (about 1/2 cup) of cilantro slaw. Add an extra drizzle of tartar sauce if desired. Close with the top bun. Serve immediately with lemon wedges on the side for squeezing over the fish.

Storage and make-ahead: Slaw and tartar sauce can be made 1–2 days ahead and refrigerated in airtight containers. Cooked fish is best served immediately; reheat gently in an oven to retain texture if necessary.