Blackened Fish Sandwich Recipe

1. Prepare fish and spice blend

Pat fish fillets dry with paper towels and cut into four portions if necessary so each portion fits bun size. In a small bowl combine smoked paprika, paprika, onion powder, garlic powder, oregano, thyme, cumin, cayenne, salt, and black pepper. Mix thoroughly.

2. Coat fish

Brush both sides of each fish portion lightly with 1 tablespoon olive oil. Press the spice mix onto both sides of each fillet so a thin even crust forms.

3. Cook fish

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil if pan is dry. Sear fillets 2–4 minutes per side depending on thickness, until a dark crust forms and fish flakes easily with a fork (internal temperature ~145°F / 63°C). If using butter for finishing, add it to the pan in the last 30 seconds and spoon into the fish.

4. Transfer cooked fillets to a plate and let rest 2 minutes while you finish the sauce and toast the buns.

5. Roast poblano (if not pre-roasted)

To roast fresh poblano, char it over an open flame or under a broiler until blackened on all sides, about 6–8 minutes, turning. Place in a bowl and cover for 10 minutes to steam; peel skin, remove stem and seeds, then finely chop. Measure 1/2 cup chopped.

6. Mix sauce

In a bowl combine roasted poblano, mayonnaise, chopped pickles, chopped capers, lemon juice, chopped cilantro, hot sauce (if using), salt, and pepper. Stir until smooth and taste; adjust seasoning with more lemon or salt if needed. Refrigerate for at least 10 minutes to meld flavors (can be made up to 24 hours ahead).

7. Toast buns

Split brioche buns and brush cut sides with a little vegetable oil or softened butter. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes per side, or under a broiler for 1–2 minutes. Keep warm.

8. Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of poblano tartar sauce on the bottom half of each brioche bun. Place a lettuce leaf on top of the sauce, then a slice of tomato and a few rings of red onion. Place one blackened fish fillet on top, spoon a little extra tartar sauce over the fish if desired, then top with the bun crown.

9. Serve immediately with fries, chips, or a simple salad. Makes 4 sandwiches. Leftover sauce keeps refrigerated up to 3 days.