Blackened Swordfish Sandwich Recipe

Prep swordfish

Pat swordfish steaks dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze juice from half the lemon over the fish and let rest 5 minutes while other components are prepared.

Toast buns

Split brioche buns and lightly butter cut sides with softened butter. Toast on a skillet over medium heat until golden, 1–2 minutes per side. Keep warm.

In a small bowl combine paprika, smoked paprika, granulated garlic, onion powder, dried oregano, dried thyme, cayenne pepper, and ground cumin. Mix thoroughly and rub about 1 tbsp of the spice mix evenly onto each side of the swordfish steaks, pressing gently to adhere.

Whisk together mayonnaise, Tabasco sauce, lime juice, honey, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat with more Tabasco if desired. Refrigerate until assembly.

In a mixing bowl combine julienned jicama, sliced cabbage, shredded carrot and chopped cilantro. In a separate small bowl whisk rice vinegar, olive oil, honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over slaw and toss to combine. Let sit 10 minutes to meld flavors; toss again before using.

Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tbsp neutral oil or brush fish lightly with oil. Place swordfish in pan and cook without moving 3–4 minutes per side, depending on thickness, until blackened crust forms and internal temperature reaches 130–135°F for medium. Reduce time slightly for thinner steaks. Remove from heat and rest 2 minutes; squeeze remaining lemon half over the cooked fish.

For oven fries: Preheat oven to 425°F (220°C). Cut potatoes into 1/4–1/2-inch sticks, toss with 1–2 tbsp oil (from listed oil), salt, pepper and paprika. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp. For fried fries: heat 2 cups vegetable oil in a heavy pan to 350°F (175°C). Fry potato sticks in batches until golden, 3–5 minutes. Drain on paper towels and season with salt and pepper immediately.

Spread about 1 tbsp Tabasco mayo on both top and bottom halves of each toasted brioche bun. Place a blackened swordfish steak on the bottom bun, top with a generous scoop (about 1/2 cup) of jicama slaw, and close with the top bun. Serve immediately with a portion of fries on the side. Garnish fries with extra salt if needed and offer lemon wedges and extra Tabasco mayo on the side.