Cajun Fish Pita Sandwich With Blackened Lingcod
July 1st, 2024A Blackened Fish Sandwich for Easy Lunches
Cajun spiced fish and warm pita come together in this simple but flavorful fish sandwich. Warm pita bread is an ideal canvas for a fillet of blackened fish, generously sauced with a cajun-spiced aioli. A colorful variety of toppings, including nutty Gruyère, creamy avocado, ripe tomatoes, and crunchy lettuce complete the sandwich. The result is an easy, satisfying lunch option, full of healthy protein and fresh flavors.
If you don't have lingcod in your kitchen, try substituting Pacific cod, Pacific halibut, or yelloweye rockfish. These mild white fish will cook in about the same time as a fillet of lingcod, so they're easy to swap in.
For the cajun seasoning, you can use a store bought option, but be mindful of the salt content. If the seasoning blend is high in salt, you may want to use less of the seasoning than the ingredient list suggests. Alternatively, you can make your own cajun spice blend for seafood at home with basic pantry staples.
Cajun Fish Pita Sandwich With Blackened Lingcod
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions lingcod
- 1 tablespoon cajun seasoning
- Neutral oil or extra-virgin olive oil
- 2 pita breads
- 2 slices Gruyère
- ½ ripe avocado, sliced
- ½ head romaine lettuce, roughly chopped
- 2 tomatoes, thinly sliced
- ½ lemon
- INGREDIENTS FOR AIOLI
- ½ cup mayo
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cajun seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Juice ½ lemon
Instructions
1. Make the aioli: In a small bowl, whisk together all aioli ingredients. Set aside, or store in an airtight container in the refrigerator for up to 2 weeks.
2. Heat a medium skillet over medium heat with just enough oil to coat the pan. Meanwhile, gently pat dry the fish with a clean kitchen towel or paper towels. Season both sides with cajun seasoning. When the oil begins to shimmer (sizzling hot), add the fish to the skillet and allow to sear undisturbed for about 3 minutes, or until fillet releases easily from the skillet with the help of a fish spatula. Flip, then sear for another 3 minutes. Fish is done when it has reached an internal temperature of 130F on an instant read thermometer at its thickest part, or when it can be flaked easily with a fork. Transfer fillet to a plate.
3. If desired, wipe the skillet clean and return to the heat. Warm the pita until heated through. Alternatively, warm the pita in the oven.
4. To assemble, layer fish, cheese, avocado, romaine, and tomatoes onto the pita. Squeeze with lemon juice and top with desired amount of aioli. Serve with potato 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.
