Name: Blackened Rockfish Sandwich with Zesty Tartar Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 (6 - 8 oz.) portions Rockfish; 3 tablespoons smoked paprika; 1 tablespoon cayenne; 2 teaspoons black pepper, divided; 1 teaspoon garlic powder; ½ teaspoon oregano; ½ teaspoon thyme; 1 cup mayo; 1 small shallot, small diced; 5 garlic cloves, minced; 3 tablespoons dill, chopped; 2 tablespoons whole grain mustard; 2 tablespoons capers; 2 tablespoons peppadews, chopped; ¼ teaspoon red chili flakes; Zest from 1 lemon; 3 tablespoons high-heat cooking oil; 2 long sandwich rolls; 2 cups shredded romaine; 1 tomato, sliced; ½ cup bread and butter pickles

An Easy Blackened Fish Recipe

Pan-fried rockfish’s robust taste and firm, flaky texture make it an ideal variety of white fish to use in a blackened fish recipe — a bold filling for fish tacos or, in this case, a flavorful topping for a zesty blackened fish sandwich. A cajun-inspired fish blackening rub adds smokey spice to the fillets, requiring less than 5 minutes in a hot pan to add delicious color to the fillets.

Note: A briny crunch of homemade tartar sauce takes this blackened rockfish recipe over the top. However, store bought tartar sauce can be substituted to cut down on your ingredient list and prep time.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Blackened Rockfish Sandwich with Zesty Tartar Sauce

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

5 minutes

Total time

15 minutes

Yield

2 servings

Ingredients

2 (6 - 8 oz.) portions Rockfish
3 tablespoons smoked paprika
1 tablespoon cayenne
2 teaspoons black pepper, divided
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon thyme
1 cup mayo
1 small shallot, small diced
5 garlic cloves, minced
3 tablespoons dill, chopped
2 tablespoons whole grain mustard
2 tablespoons capers
2 tablespoons peppadews, chopped
¼ teaspoon red chili flakes
Zest from 1 lemon
3 tablespoons high-heat cooking oil
2 long sandwich rolls
2 cups shredded romaine
1 tomato, sliced
½ cup bread and butter pickles

Instructions

1. To make cajun spice mix, combine paprika, cayenne, 1 teaspoon black pepper, garlic powder, oregano, thyme in a small bowl and set aside.

2. To make tartar sauce, combine mayo, shallot, garlic, dill, mustard, capers, peppadews, remaining teaspoon black pepper, red chili flakes and lemon zest in a small bowl and set aside.

3. Pat rockfish dry with a clean kitchen towel or paper towel. Season with salt, then coat with cajun spice mix.

4. Heat a medium skillet over medium-high heat. When skillet is hot, add enough oil to just cover bottom. Once oil starts to shimmer (sizzling hot) add the rockfish fillets and pan-fry until browned on each side, about 2 minutes per side.

5. Assemble sandwiches. Dress rolls with 3 to 4 tablespoons of tartar sauce, then divide fillets and sliced tomatoes evenly between sandwiches. Top with lettuce and pickles, and serve alongside chips.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Blackened Rockfish Sandwich with Zesty Tartar Sauce

An Easy Blackened Fish Recipe

Blackened Rockfish Sandwich with Zesty Tartar Sauce

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