Ingredients
Scale
For fish:
- 4 5-6 oz thick white fish filets (cod, halibut or scrod)
- 1 tbsp Blackened seasoning (see below)
- avocado oil to cook
- lemon juice to squeeze (optional)
Blackened Seasoning (use your favorite blend if you prefer!):
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp chili powder or cayenne (for heat, optional)
Remoulade:
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1/2–1 tsp hot sauce
- (louisiana-style preferred)
- 1/2 tsp smoked paprika
- 2 small cloves garlic, minced
- 2 tbsp chopped capers
To serve:
- Brioche buns (buttered and toasted)
- remoulade (above)
- lettuce, tomato and red onion
Instructions
- To make blackened seasoning (optional- can use store bought), whisk all seasoning ingredients together and set aside.
- Remove fish from fridge 5-10 minutes prior to cooking. Pat very dry and season all over with blackened seasoning (be generous!).
- To prepare remoulade, whisk all dressing ingredients well.
- To cook fish, coat the bottom of a cast-iron pan with oil and heat to medium-high or preheat grill to medium heat, around 375-400.
- Pan: Sear for 2-3 minutes, until crust forms. Flip and cook another 3-4 minutes until cooked through. Squeeze lemon juice on top at the end if desired.
- Grill: for 3-4 minutes per side, rotating once until cooked. Squeeze lemon juice on top at the end if desired.
- Serve fish on a buttered and toasted brioche bun with plenty of remoulade, lettuce, tomato and red onion.