Grilled Blackened Fish With Cole Slaw Sandwich

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 (6 ounce) fish fillets (perch, barramundi, sea bass, halibut or your choice)
• 4 tablespoons butter, melted
• 1 long french baguette
• 2 tablespoons sweet paprika
• 3 -4 teaspoons kosher salt (not table salt)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• 4 cups cabbage, shredded
• 2 carrots, shredded
• 2 shallots, minced
• 1/2 red onion, halved and sliced thinly
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon brown sugar
• 1/2 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon capers
• 1/4 cup sweet pickle, minced
• 1/2 lemon, juiced

Recipe

• 1 light a charcoal or gas grill. place all the spices in a bowl and mix well.
• 2 divide baguette into four lengths approximately as long as the fillets and split each in half. coat fish with melted butter by brushing it on.
• 3 place buttered fillets on a plate or platter. also butter the split face of the baguette in the same manner; set aside.
• 4 sprinkle the spice mixture on all sides of fish, coating liberally. clean and lightly oil hot grates. grill fish for about three or four minutes on each side (using a thin spatula, flip fish and cook until opaque throughout), avoiding open flame. the end result will be dark, some of the herbs may even be a little burned and the fish should be just done. remove fish from heat and allow to rest for a few minutes. grill bread, buttered side only, until just golden.
• 5 cole slaw: combine all the vegetable ingredients in a large bowl. combine all remaining ingredients in a small bowl and add to vegetables. adjust seasoning and let sit in refrigerator for at least 30 minutes.
• 6 assemble: place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a tooth pick.