Recipe: Blackened Fish Sandwich - Michael Chernow Recipe
Michael Chernow's simple spice rub turns bluefish into a delicious, complex sandwich
When searing the fish to make this mayo- and avocado-anointed sandwich, it is imperative that your oil is hot. Add the fish, and then don't touch it. Don't even move it an inch. Let it sizzle and char, creating a slightly crispy exterior and preventing the fillet from sticking to the pan. Flip and repeat for the perfect blackened fish, courtesy of Michael Chernow of NYC seafood-focused restaurant Seamore's.
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To learn more, read "Bait and 'Wich."
Recipe adapted from Michael Chernow, Seamore's, New York, NY
Blackened Fish Sandwich
The humble bluefish turns into the best blackened fish sandwich, complete with citrus aioli and smashed avocado.
Prep Time
20
minutes
Cook Time
10
minutes
servings
4
sandwiches
Total time: 30 minutes
Ingredients
- For the Spice Rub
- 2¼ teaspoons paprika
- 2¼ teaspoons garlic powder
- 2¼ teaspoons onion powder
- 2¼ teaspoons dried thyme, crushed
- ¾ teaspoon freshly ground black pepper
- ¾ teaspoon cayenne pepper
- For the Fish Sandwich
- ½ cup mayonnaise
- 2 tablespoons orange marmalade
- 2½ teaspoons fresh lime juice, divided
- 2 avocados, pits removed, flesh scooped out (about 1 cup)
- 1 teaspoon olive oil
- ½ teaspoon kosher salt, plus more to taste
- 2 tablespoons unsalted butter, divided
- 4 brioche rolls, halved
- Four 4-ounce bluefish fillets, skins removed
- 4 teaspoons canola oil, divided
- 1 large beefsteak tomato, cut into 4 slices
- 1 head Little Gem lettuce or ½ romaine heart, leaves separated
Directions
- Make the spice rub: In a small bowl, combine all of the ingredients and set aside.
- Make the fish sandwich: In a separate small bowl, stir together the mayonnaise, marmalade and ½ teaspoon of the lime juice, and set aside.
- In a medium bowl, mash the avocado with the remaining 2 teaspoons of lime juice, as well as the olive oil and salt. Taste and adjust the salt as needed.
- Place a large cast-iron skillet over medium heat and melt 1 tablespoon of the butter. As soon as the butter begins to melt, add the brioche bun bottoms, cut-sides down, and toast until golden brown, 2 to 3 minutes. Repeat with the remaining butter and brioche tops. Wipe the skillet clean.
- Season the bluefish fillets with salt and the spice rub. Return the skillet to medium-high heat and add 2 teaspoons of canola oil. When the oil is hot, add the fish fillets and cook, pressing down on fish with the back of a fish spatula, until the bottom is blackened and the sides begin to turn opaque, about 2 minutes. Flip the fillets and sear until cooked through, another 1½ to 2 minutes.
- Lay 1 piece of fish on the bottom of each brioche roll and spoon a generous amount of the avocado on top. Season the lettuce leaves and tomato slices with salt and stack on top of the avocado. Add a spoonful of aioli and top with the remaining sandwich halves. Serve.
Nutrition
| Calories per Serving | 281 |
| Total Fat | 18.5 g |
| Saturated Fat | 4.0 g |
| Trans Fat | 0.1 g |
| Cholesterol | 49.0 mg |
| Total Carbohydrates | 17.0 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 3.5 g |
| Sodium | 280.7 mg |
| Protein | 12.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
