GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW
Steps:
- Combine coleslaw mix, onion, vinegar, oil, mustard, sugar, celery seed, salt, and pepper in a large bowl. Stir until evenly combined. Set aside.
- Lay cod fillets on a clean work surface. Sprinkle 1/2 of the blackening seasoning and 1/2 of the paprika over the fillets. Flip fillets over and sprinkle with remaining blackening seasoning and paprika. Brush olive oil over both sides of the fillets.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill fish for 3 minutes. Flip and grill for 3 minutes more.
- Cut fillets in half and place each half on a hamburger bun. Top with reserved slaw.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 29.8 g, Cholesterol 45.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 25 g, SaturatedFat 2 g, Sodium 694.4 mg, Sugar 3.3 g
GRILLED FISH SANDWICHES FOR TWO
If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!
Provided by Bibi
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
- Melt butter and stir in Creole seasoning and smoked paprika.
- Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
- Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.
Nutrition Facts : Calories 713.1 calories, Carbohydrate 71.6 g, Cholesterol 76.8 mg, Fat 27.6 g, Fiber 5.2 g, Protein 42.6 g, SaturatedFat 7.6 g, Sodium 999.8 mg, Sugar 6.8 g
FISH SANDWICHES WITH JALAPENO SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
- Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
- Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.
Nutrition Facts : Calories 632, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 948 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 38 grams
GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
- Preheat the grill to medium-high heat.
- Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
- Grill corn tortillas until warm and soft and they have a few charred marks.
- To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
- Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
- Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
- Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
GRILLED FISH SANDWICH WITH CABBAGE SLAW
Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
- Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
- Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
Nutrition Facts : Calories 420 g, Fat 11 g, Fiber 8 g, Protein 42 g
TROPICAL CABBAGE SLAW
Tropical Cabbage Slaw is a perfect complement to Cuban-style cuisine, grilled meats or fish or even sandwiches.
Provided by Lynne Webb
Categories Side Dishes
Time 15m
Number Of Ingredients 11
Steps:
- Toss together in a large bowl the cabbage, Anaheim pepper, red bell pepper, red onion, nectarine and cilantro leaves. Drizzle on the vegetable oil, toss and season with salt and pepper.
- Mix the orange juice concentrate, seasoned rice vinegar and lime juice in a small bowl. Pour over the cabbage mixture, toss well and adjust the seasoning if necessary.
- Recipe adapted from "Miami Spice: The New Florida Cuisine" by Steven Raichlen
BLACKENED FISH SANDWICHES WITH SPICY CORN + CABBAGE SLAW
Steps:
- Whisk together mayonnaise, lime juice, cilantro and salt. Taste and add more salt if needed. Reserve 2 tablespoons of the dressing to spread on the buns.
- Combine cabbage, corn, red onion in jalapeño in a large bowl. Add remaining dressing and toss thoroughly to combine.
- Stir together chili powder, brown sugar, salt and cayenne. Rub evenly into both sides of fish.
- Heat a large cast iron skillet over medium-high heat for several minutes until very hot, then add oil. When oil is shimmering hot, slide in fish and cook until slightly charred and just cooked through, flipping once. Use a fork to gently check the center - it's done when flakey and opaque. This only took 1 minute on each side for my thin haddock filets, so watch closely. Transfer fish to a plate and break into large chunks with a fork.
- Spread reserved dressing on the four buns (about 1/2 tbsp each). Top with fish and lots of slaw. Serve lime wedges and extra slaw on the side.
CABBAGE SLAW
Provided by Rebecca Charles
Categories Vegetable Side No-Cook Picnic Quick & Easy Vinegar Summer Cabbage Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.
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- Remove fish and discard marinade. Grill fish, skin side up, over medium-high heat (350° to 400°) for 3 to 4 minutes. Turn fish, and grill 3 to 4 minutes or until fish flakes easily with a fork. Remove and discard skin. Cover and keep warm. Grill bread slices 3 minutes or until toasted. Set aside.
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