Olive Magazine

Miami-style blackened fish sandwich with smoked paprika mayo

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

A quick and healthy way to serve fish on the barbecue. Coat in spices and grill before stuffing into buns and serving with smoky paprika and lime mayo.

Nutrition:
NutrientUnit
kcal246
fat16.3g
saturates0g
carbs1.9g
sugars0g
fibre0g
protein22.8g
salt1.6g
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Ingredients

  • 5 tbsp mayonnaise
  • ½ clove garlic, crushed
  • 1 tsp smoked paprika
  • 1 lime, zested

blackened fish

  • 1 tsp smoked paprika
  • (optional) 1 tsp onion salt
  • 1 tsp garlic salt
  • 1 tsp golden caster sugar
  • ½ tsp celery seed, finely ground
  • firm white fish 4 fillets, about 125g each

to serve

  • 4 large soft buns
  • 4 small leaves cos lettuce
  • 1 large beefsteak tomato, sliced
  • 1 medium red onion, thinly sliced

Method

  • STEP 1

    Mix the mayonnaise, garlic, smoked paprika and lime zest in a small bowl. Crack some black pepper in and stir.

  • STEP 2

    For the fish, mix the spices and sugar then sprinkle this over all sides of the fish so that it’s completely covered.

  • STEP 3

    Heat the barbecue or griddle pan. Grill the fish on direct heat for 2-3 minutes each side depending on the thickness.

  • STEP 4

    Spread a spoonful of the mayonnaise on the bottom half of each bun. Add the lettuce, tomatoes, and onions and a piece of fish. Top with the other half of the bun to serve.

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