Spicy Fish Sandwich
This Spicy Fish Sandwich is served simply on a toasted bun with creamy homemade tartar sauce spiked with some minced pickled jalapenos. It's a perfect choice when you are looking for something with a little kick.
Servings: 4 servings
Ingredients
- 4 (5- to 6-ounce) thick whitefish fillets such as paddlefish, cod, halibut, or mahi-mahi
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon ground thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅓ cup mayonnaise
- 1 Tablespoon sweet pickle relish
- 2 teaspoons pickled jalapenos, minced
- ½ teaspoon distilled white vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 8 slices of sourdough, Texas Toast, or similar thick white bread
- 1 ½ cups arugula or shredded lettuce
- 2 large tomatoes, sliced
Instructions
- Gather all of your ingredients.
- In a small bowl, whisk together the salt, pepper, paprika, thyme, oregano, garlic powder, and onion powder. Pat the fish fillets dry with a paper towel, then sprinkle enough seasoning over both sides of the fillets to completely coat. Allow the fish to sit for 5 minutes at room temperature while you make the tartar sauce.
- Make the tartar sauce: In a bowl, whisk together the mayonnaise, sweet pickle relish, pickled jalapenos, and vinegar. Set aside.
- Heat a large (12-inch) skillet with olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, 2 minutes per side until they reach an internal temperature of 130 degrees F using an instant-read meat thermometer. This guarantees they are juicy, flaky, and fully cooked without drying out.
- Spread tartar sauce on all 8 slices of toasted bread then top the 4 bottom pieces with arugula or lettuce, tomato, and fish. Serve immediately.
