Grilled Blackened Fish Sandwiches Recipe

Fish fillets: These can be tilapia or cod, providing a mild flavor that pairs well with the spices.

Olive oil: Used to brush the fish fillets, helping the spices adhere and adding a rich flavor.

Paprika: Adds a smoky, sweet flavor and vibrant color to the seasoning mix.

Garlic powder: Provides a savory, aromatic element to the spice blend.

Onion powder: Adds a subtle sweetness and depth to the seasoning.

Dried thyme: Contributes an earthy, slightly minty flavor to the spice mix.

Dried oregano: Offers a robust, slightly bitter taste that complements the other spices.

Cayenne pepper: Adds a spicy kick to the seasoning; adjust to taste.

Sandwich buns: These will hold the fish fillets and toppings, providing a soft and slightly sweet base.

Lettuce: Adds a fresh, crisp texture to the sandwich.

Tomato: Provides juiciness and a slight acidity, balancing the flavors of the sandwich.

When preparing the fish fillets for grilling, make sure to pat them dry with a paper towel before brushing them with olive oil. This helps the spice mixture adhere better to the surface of the fish, ensuring a more even and flavorful coating. Additionally, to prevent the fish from sticking to the grill, you can lightly oil the grill grates or use a grill basket. This will make it easier to flip the fillets without breaking them apart.

• tilapia or cod fish fillets - Substitute with salmon fillets: Salmon provides a rich, flavorful alternative that holds up well to grilling and blackening.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point, making it ideal for high-heat cooking like grilling.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the blackening spices.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with shallot powder: Shallot powder provides a milder, sweeter onion flavor.

• dried thyme - Substitute with fresh thyme: Fresh thyme has a more vibrant and aromatic flavor.

• dried oregano - Substitute with fresh oregano: Fresh oregano offers a more robust and aromatic flavor.

• cayenne pepper - Substitute with chipotle powder: Chipotle powder adds a smoky heat that enhances the blackened seasoning.

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls provide a sturdier, more textured bread that holds up well to the juicy fish and toppings.

• shredded lettuce - Substitute with arugula: Arugula adds a peppery bite that contrasts nicely with the rich, blackened fish.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet, smoky flavor that complements the blackened fish.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Wrap each fish fillet individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.
• Store the fish fillets in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• To freeze, ensure the wrapped fillets are placed in a single layer in the freezer. This helps them freeze quickly and evenly.
• When ready to use, thaw the fish fillets in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the fillets by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them on a grill or in a skillet over medium heat.
• For the sandwich buns, store them in a bread box or a resealable plastic bag at room temperature for up to 3 days. To freeze, wrap each bun in plastic wrap and place them in a resealable plastic bag. Thaw at room temperature before toasting.
• Keep the shredded lettuce and sliced tomato in separate airtight containers in the refrigerator. Use within 2-3 days for optimal freshness.
• Assemble the sandwiches just before serving to maintain the texture and flavor of each component.

• Preheat your oven to 350°F (175°C). Wrap the fish fillets in aluminum foil to keep them moist and place them on a baking sheet. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, use a microwave. Place the fish fillets on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• To reheat the sandwich buns, wrap them in aluminum foil and place them in the oven for the last 5 minutes of reheating the fish fillets. Alternatively, you can toast them in a toaster oven for 2-3 minutes.
• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the fish fillets for about 2-3 minutes on each side.
• For the lettuce and tomato, it’s best to use fresh ingredients. However, if you must reheat them, do so separately in the microwave for about 10-15 seconds to avoid wilting.

• Grill: Used to cook the fish fillets, providing a smoky flavor and beautiful grill marks.

• Small bowl: Used to mix together the spices for the blackening seasoning.

• Brush: Used to apply olive oil to the fish fillets, ensuring they don't stick to the grill and helping the seasoning adhere.

• Tongs: Used to flip the fish fillets on the grill, ensuring even cooking on both sides.

• Spatula: Helpful for removing the fish fillets from the grill without breaking them apart.

• Knife: Used to slice the tomatoes for the sandwich topping.

• Cutting board: Provides a safe surface for slicing the tomatoes and preparing other ingredients.

• Measuring spoons: Used to measure out the spices and olive oil accurately.

• Grill brush: Used to clean the grill grates before and after cooking to ensure a clean cooking surface.

• Plate: Used to hold the grilled fish fillets and assembled sandwiches.

• Towel: Useful for handling hot tools and cleaning up any spills.

Prepare the spice mix in advance: Mix the paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper ahead of time and store in an airtight container.

Pre-cut the vegetables: Slice the tomatoes and shred the lettuce in advance to save time during assembly.

Use a grill pan: If you don't have access to an outdoor grill, a grill pan can be used indoors to achieve similar results.

Toast buns together: Toast all sandwich buns simultaneously on the grill to save time.

Batch cook the fish: Grill all fish fillets at once to streamline the cooking process.