Blackened Swordfish Sandwich

5 from 13 votes

Blackened Swordfish Sandwich

These blackened swordfish sandwiches are crispy, juicy, and perfectly seasoned. The spicy slaw is bursting with flavor, and the swordfish steaks are delicious yet healthy.

Prep Time15

Cook Time10

Resting Time5

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 887kcal

Ingredients

FOR THE SPICY SLAW:

½ head cabbage finely chopped
1 carrot julienned and chopped
½ onion sliced thin and chopped
½ cup mayo
1 tsp Tony Chachere’s BOLD Seasoning
Lime

FOR THE SWORDFISH:

2 swordfish fillets
2 tbsp butter melted and cooled
2 tbsp Tony Chachere’s BOLD Seasoning

FOR THE SANDWICH:

Bulkie Rolls
1 tbsp mayo
Red or Green leaf lettuce
1 tomato sliced

Instructions

Make the Slaw

Mix the chopped cabbage, carrot and onion in a large bowl.
Meanwhile, mix the mayo and Tony Chachere’s BOLD spice together in a small bowl. Squeeze the juice from one lime in and stir to combine.
Add the mayo mixture to the cabbage and toss to combine and coat well. Cover and store until ready to use.

Sear the Fish

Heat a cast iron skillet over medium heat until smoking.
While heating, pat the swordfish dry.
Brush the butter on the swordfish and sprinkle a heavy coating of Tony Chachere’s BOLD spice blend over the fish.
Lay the fish carefully into the hot pan.
Cook 2 to 3 minutes a side, until the fish pulls back easily from the pan and is golden.
Flip and cook another 2 to 3 minutes.
Remove from heat.

Build the Sandwich

Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust.
When ready to assemble, arrange the toasted bulkie rolls onto a serving platter. Arrange lettuce and a slice of tomato over the bottom half of the bun.
Add the swordfish and then top with a helping of the slaw.
Finish off with the remaining roll half and serve.

Video

Notes

This recipe works great with salmon too.

Nutrition