Blackened Fish Sandwich

Fire it up! Blackened seafood has long been a traditional New Orleans crowd-pleaser, as it is now with today’s lovers of good, down-to-earth food. For this recipe, use fillets of firm fish like catfish, salmon, or snapper.

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Ingredients

1. 4 fish fillets, 4 oz. / 110 gm each
2. 2 Tbsp. / 60 gm melted butter or olive oil
3. 1 tsp. / 3 gm garlic powder
4. ½ tsp. / 0.7 gm dried thyme
5. ½ tsp. / 1 gm cayenne pepper
6. ½ tsp. / 1⅓ gm ground black pepper
7. 1 tsp. / 2½ gm paprika
8. ½ tsp. / 3 gm salt
9. 4 SWG* sandwich buns
10. 4 Tbsp. / 60 ml organic soy or Greek yogurt
11. Sliced tomato
12. Shredded lettuce

Directions

1. Coat fish fillets with melted butter or olive oil. In a small bowl, combine all seasonings and dust the mixture onto the fillets.
2. Heat the remaining oil in a skillet over high heat
3. Gently lay the fillets onto the very hot skillet, cover, and cook for about 2-5 minutes on each side (depending on thickness) until the fish flakes easily with a fork and the surface is dark brown and crust-like.
4. Spread some yogurt on the SWG buns, and add a slice of tomato and mound of shredded lettuce. Top with the blackened fish and munch away!

* SWG = Sprouted whole grain

Serving Size: ֲ½ sandwich

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