Baja Surf Sandwich Recipe

Prep fish

Pat the fish dry with paper towels and cut into 4 even portions if needed. Place on a plate.

In a small bowl combine 2 tablespoons olive oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt and black pepper. Rub the spice mixture evenly onto both sides of each fish portion.

Zest half the lime over the fish and then squeeze the lime half lightly over the fillets. Let rest while you prepare the slaw and aioli (10 minutes) to allow flavors to meld.

Cook fish (grill or blacken)

Option A — Grill: Preheat grill or grill pan to medium-high (about 450°F/230°C). Oil the grates. Grill fish 3–4 minutes per side, until opaque and flaky (internal temp ~145°F/63°C). Option B — Blacken in a skillet: Heat a heavy cast-iron skillet over medium-high until smoking slightly. Add 1 teaspoon oil and place fillets in pan. Blacken for 3–4 minutes per side, pressing gently, until crust forms and fish is cooked through. Transfer to a plate and keep warm for assembly.

In a small bowl combine mayonnaise, finely chopped chipotle, 1/2 tsp adobo sauce, fresh lime juice, minced garlic, honey and 1/4 tsp kosher salt. Whisk until smooth and taste; add more chipotle or adobo sauce for heat if desired.

Cover and refrigerate until ready to assemble. Aioli can be made up to 24 hours ahead.

In a large bowl combine shredded green cabbage, shredded red cabbage, grated carrot, chopped cilantro and chopped jalapeño.

In a small jar or bowl whisk together lime juice, apple cider vinegar, 1 teaspoon olive oil, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over the cabbage mixture and toss until evenly coated.

Taste and adjust seasoning — add more lime or salt as needed. Let slaw sit for 10 minutes to soften slightly, or refrigerate up to 2 hours ahead.

Butter the cut sides of the buns with softened butter. Toast buns cut-side down on a hot skillet or grill 1–2 minutes until golden and crisp.

To assemble each sandwich: spread about 1 tablespoon chipotle aioli on the bottom bun, place a cooked fish fillet on top, heap 3/4 to 1 cup taco slaw over the fish, drizzle another 1 teaspoon aioli on the slaw if desired, and cap with the top bun.

Serve immediately with lime wedges to squeeze over the fish. Leftover aioli and slaw keep refrigerated for up to 2 days.