Blackened Swordfish Sandwich

Aug 05, 2019
An amazing swordfish sandwich with the perfect balance of heat and crunch ... Kita Roberts of Girl Carnivore says this recipe for Blackened Swordfish with spicy slaw is exactly what you need for your next meal!

Prep time: 15 Minutes   Cooking time: 10-15 Minutes   Serves: 2  

INGREDIENTS:

For Spicy Slaw:
1/2 Head Cabbage, Finely Chopped
1 Carrot, Julienned and Chopped
1/2 Onion, Sliced Thin and Chopped
1/2 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

DIRECTIONS:

1: Mix the chopped cabbage, carrot and onion in a large bowl.
2: Meanwhile, mix the mayo and Tony'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.
3: Heat a cast iron skillet over medium heat until smoking.
4: While heating, pat the swordfish dry. Brush the butter on the swordfish and sprinkle a heavy coating of Tony's BOLD spice blend over the fish.
5: Lay the fish carefully into the hot pan. Cook 2 to 3 minutes per side, until the fish pulls back easily from the pan and is golden. Flip and cook another 2 to 3 minutes. Remove from heat.
6: Meanwhile, slather the insides of the bulkie rolls with mayo and toast on a hot griddle. The mayo produces a great toasted crust.
7: 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.

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BOLD Creole Seasoning
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