Grilled Fish Sandwich With Cabbage Slaw Recipes

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GRILLED BLACKENED FISH SANDWICHES WITH HOMEMADE SLAW



Grilled Blackened Fish Sandwiches with Homemade Slaw image

Grilled fish sandwiches with a Cajun flair topped with homemade slaw. Serve with fries or chips.

Provided by Soup Loving Nicole

Categories     Seafood     Fish

Time 20m

Yield 8

Number Of Ingredients 13

1 (14 ounce) package coleslaw mix
½ small red onion, chopped
¼ cup apple cider vinegar
¼ cup olive oil
2 tablespoons Creole mustard
½ teaspoon white sugar
¼ teaspoon celery seed
salt and ground black pepper to taste
2 pounds cod fillets
2 tablespoons blackening seasoning
2 teaspoons paprika
1 tablespoon olive oil
8 hamburger buns

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



Grilled Fish Sandwiches for Two image

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

1 tablespoon unsalted butter
½ teaspoon Creole seasoning
2 (6 ounce) fillets cod fillets
½ teaspoon smoked paprika
2 tablespoons vegetable oil
2 each sub-style sandwich rolls, split
6 leaves romaine lettuce
4 slices tomato
2 tablespoons remoulade sauce, or to taste

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



Fish Sandwiches With Jalapeno Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup milk
Kosher salt and freshly ground pepper
4 5-to-6-ounce tilapia fillets
1 cup stone-ground cornmeal
2 scallions, thinly sliced
1/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
Vegetable or peanut oil, for frying
3 cups thinly sliced iceberg lettuce (about 1/2 small head)
4 soft hoagie rolls, split and toasted

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



Grilled Southern Fish Tacos with Cabbage Slaw image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

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



Grilled Fish Sandwich with Cabbage Slaw image

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

4 cups shredded green cabbage (from 1/4 head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
8 thick slices sandwich bread, such as brioche or country-style white

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 image

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

1 small head of green cabbage (shredded)
1 Anaheim pepper (seeded and chopped)
1 small red bell pepper (seeded and diced)
1/4 cup red onion (chopped)
1 nectarine (peeled and diced)
1/4 cup fresh cilantro leaves (minced)
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 tablespoons orange juice concentrate
2 tablespoons seasoned rice vinegar
1 tablespoon freshly squeezed lime juice

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



Blackened Fish Sandwiches with Spicy Corn + Cabbage Slaw image

Provided by Jennifer Pallian BSc, RD

Categories     Dinner

Time 17m

Number Of Ingredients 16

1/3 cup mayonnaise
1 lime (juiced)
2 tbsp minced cilantro
1 tsp kosher salt (or more to taste)
3 cups shredded green cabbage
3/4 cup corn (thawed if frozen)
1/4 cup minced red onion
1/2-1 jalapeño pepper (minced (start with less, taste, and add more to desired heat level))
2 tbsp peanut or vegetable oil
1 lb haddock or other flaky white fish (such as snapper or tilapia or salmon)
1 tbsp chili powder
1/2 tbsp brown sugar
1/2 tsp kosher salt
1/8 tsp cayenne powder
1 lime (cut in wedges)
4 large soft buns (for serving)

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



Cabbage Slaw image

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

4 cups julienned Savoy or green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation)
1 3/4 cups Pearl Oyster Bar Tartar Sauce
5 tablespoons sherry vinegar
1/2 teaspoon sugar
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper

Steps:

  • In a large bowl, blend all the ingredients well. Refrigerate at least 3 hours before serving.

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