Gone fishin’: Father’s Day grilled jerk fish sandwiches with creamy slaw

Celebrate Dad by offering up more than a fish tale! Grill him a delicious fish sandwich packed with flavor that will surely please.

It’s Dad’s special day! Give him the day off and delight him with something better than a fish tale: a hearty, flavorful sandwich! This recipe for grilled jerk fish sandwiches with creamy slaw is easy to put together and delivers with serious seasoning. The spices on the fish pair perfectly with the cool, creamy slaw you’ll pile on top.

If your fillets are thick, cut them in half after cooking them, and you will be able to serve four with this recipe. Otherwise, if your fillets are on the thin side, you will be able to serve two.

Grilled jerk fish sandwiches with creamy slaw recipe

Serves 2-4

Ingredients:

For the slaw

• 8 ounces prepackaged shredded cabbage
• 1-1/2 tablespoons sugar
• 1-1/2 tablespoons fresh cilantro, chopped
• 3 tablespoons low-fat mayonnaise
• Juice of one lime
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the sandwiches

• 2 (6 ounce) cod fillets
• 1/2 tablespoon allspice
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons brown sugar
• 3 tablespoons canola oil
• Nonstick cooking spray
• 2-4 sandwich buns, split

Directions:

For the slaw

1. Add the shredded cabbage to a medium bowl and set it aside.
2. Add the remaining ingredients to a small bowl and whisk to combine them.
3. Pour the mixture over the shredded cabbage, and toss to evenly coat.
4. Cover the container and refrigerate the mixture for at least 30 minutes.

For the sandwiches

1. In a small bowl, mix together all the seasonings.
2. Pat the fillets dry with a paper towel and place them in a flat dish.
3. Using your fingers, scoop up the seasoning mixture and apply, patting it, to both sides of the fillets.
4. Place the fillets in a large, sealable plastic bag and massage the mixture onto the fish. Refrigerate the fish for about 30 minutes.
5. Spray your grill rack with nonstick cooking spray.
6. Heat the grill to medium-high heat. Cook the fish, uncovered, for 4-5 minutes on each side (maybe a few minutes longer if the fillets are thick), flipping once, until the fish browns and flakes easily. The USDA recommends that fish is cooked to an internal temperature of 145 degrees F. as measured with a food thermometer.
7. Remove from the heat. If the fillets are thick, cut them in half, otherwise, place the entire fillet on the sandwich buns, and pile them with the creamy slaw.
8. Serve warm.

This is a wonderful fish tale Dad will certainly enjoy!

More Father’s Day recipes

Father’s Day necktie cookie
3 Beer cocktails for Father’s Day
Bobby Flay recipes for Father’s Day