People always ask me how I come up with my recipes… whether I totally make them up myself or alter someone else’s recipe or get inspiration from restaurants, magazines, etc. The answer is all four etc!
Like this recipe, for example, I read about some blackened grouper sandwiches in the latest Cooking Light magazine then I thought to myself “oh, blackened fish sandwiches sound great!” But I didn’t want to use to grouper or just top it with lettuce and tomato (their rémoulade sounded delicious though) so I decided on blackened swordfish with some spicy sriracha mayo red cabbage slaw because I had leftover cabbage in my fridge. I’m sure Cooking Light’s sandwich was awesome! I didn’t try it but it gave me the idea to make some blackened fish sandwiches. Did I use their recipe? Nope. But did Cooking Light get my creative juices flowing… YES.
Also, sometimes I get inspired by the food I have in my fridge! Which is exactly why these blackened swordfish sandwiches have red cabbage slaw on them. The recipe that I’m posting on Friday also happened because of fridge/pantry inspiration!
Let’s get back to talking about these blackened swordfish sandwiches! We start with thick swordfish steaks covered in smoked paprika, sea salt, pepper, and garlic then blackened to crispy smokey perfection. To off set the smokey blackened flavor, we top these swordfish steaks with a creamy, crunchy, and slightly spicy but super fresh sriracha mayo red cabbage slaw and a handful of peppery arugula because you gotta get your greens. Then we smush it all together with some fabulous BUNS and extra sriracha mayo because I loooooooooooove that stuff. Sound good?! Super easy right?! IT IS! I’ll show you…
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 x 5 oz swordfish steaks (fillets)
- 2 tablespoons mayo (I used olive oil mayo)
- 2 teaspoons sriracha
- 1 cup shredded red cabbage
- 1 1/2 tablespoons canola oil
- a handful of arugula (about 1/2 cup)
- buns of choice
Instructions
- Prep the swordfish steaks: Combine smoked paprika, garlic powder, sea salt, and pepper in a small bowl then whisk until well combined. Rub the spice mixture all over the swordfish steaks, fully coating the top and bottom. Let steaks sit while you prep the slaw.
- Make the sriracha mayo: In a small bowl, whisk together mayo and sriracha until well combined. Taste and add more sriracha or mayo depending on your taste and spice preferences.
- Make the slaw: In a medium bowl, mix together half of the sriracha mayo with the shredded red cabbage until the cabbage is well coated. Let sit while we cook the swordfish steaks, stirring occasionally.
- Cook the swordfish steaks: Heat canola oil in a large skillet over medium-high heat. Add swordfish steaks to the pan and cook on each side for 3-4 minutes or until slightly blackened and crispy (and cooked through) but not burnt.
- Toast your buns (optional): Turn the oven on to broil, lay buns cut side up on the highest oven rack and let toast for about one minute.
- Assemble: Divide remaining sriracha mayo evenly between the top two buns then spread it out using a butter knife. Lay swordfish steaks on the bottom bun then top with arugula, sriracha mayo red cabbage slaw, and then the top bun. DEVOUR.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your swordfish sandwiches in action. Peace, friends!
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