Blackened fish sandwiches with cilantro slaw are unbelievably quick to make

It’s easy to enjoy a sandwich as your main dish when it’s something as hearty as blackened fish. Top this catch with a cilantro slaw for a flavorful and fabulous meal.

These fish sandwiches are so easy to make you might call them convenience food. They’re ideal for dinner (or lunch) after a busy day.

The spicy coating on these fillets is super delicious, and you probably already have all the seasoning ingredients in your pantry. Use a cast-iron skillet to help develop the crusty, blackened coating on these sandwiches — they’re quite a catch.

Blackened fish sandwiches with cilantro slaw recipe

Serves 2

Prep time: 5 minutes | Cook time: 8 minutes | Total time: 13 minutes

Ingredients:

For the cilantro slaw

• 1/4 cup mayonnaise
• 1/8 cup sour cream
• 2-1/2 – 3 tablespoons fresh lime juice, to taste
• 2 tablespoons fresh cilantro leaves, chopped
• 1-1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup prepackaged cabbage slaw

For the fish

• 2 (4-ounce) mild-flavored fish fillets (I used tilapia)
• 3 tablespoons butter, melted
• 2 teaspoons smoked paprika
• 2 teaspoons chipotle chili pepper (or another dried, spicy pepper)
• 2 teaspoons dehydrated minced garlic
• 2 teaspoons dried thyme
• 1-1/2 teaspoons dried mustard
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 sandwich buns

Directions:

For the cilantro slaw

1. In a medium bowl, combine everything except for the cabbage slaw. Mix well. Taste, and adjust the seasoning to taste.
2. Add the cabbage slaw, and toss so it’s well coated.
3. Refrigerate until ready to use.

For the fish

1. In a shallow dish, place the melted butter. To a small bowl, add all the seasonings, and mix well. Set aside.
2. Place a cast-iron skillet over high heat. One at a time, place each fish fillet into the melted butter to coat both sides.
3. Add the seasoning mixture to fully cover 1 side of both fillets. Press down on it with your hands to help it stick.
4. Reduce the heat to medium-high, and place the coated side of the fillets into the skillet so they are not touching. Sprinkle the remaining seasoning on top of the fillets.
5. Cook on each side for 3 – 4 minutes. Remove from the skillet, and place each fillet on a bun.
6. Top with the cilantro slaw, and serve immediately.

More fish recipes

Tilapia tacos with mango and tangy slaw
Crispy fish bites with chili-lime tarter sauce
Creamy salmon fettuccine