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Blackened Fish Sandwiches

Blackened Fish Sandwiches with Avocado Mash and Creamy Aioli

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These satisfying sandwiches are inspired by the vibrant flavors of Cajun cooking. A spice rub of cayenne pepper, garlic and onion powders, sweet paprika, and dried thyme creates an unbeatable smoky crust for mild and sweet dogfish—a member of the shark clan. Add lemony avocado, creamy garlic aioli, and toasted French bread rolls to the mix for a dish that proves the South really knows its sandwiches.
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • garlic powder
    • 1 teaspoon
    • garlic powder
  • onion powder
    • 1 teaspoon
    • onion powder
  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • dried thyme
    • 1 teaspoon
    • dried thyme
  • Dogfish (12-oz)
    • 12 ounces
    • Dogfish (12-oz)
  • garlic
    • 1 clove
    • garlic
  • lemon
    • 1
    • lemon
  • Potato Fingerling Organic
    • 12 ounces
    • Potato Fingerling Organic
  • plum tomato
    • 1
    • plum tomato
  • unsalted butter
    • 1 packet
    • unsalted butter
  • brioche buns
    • 2
    • brioche buns
  • avocado
    • 1
    • avocado
  • little gem lettuce
    • 1 each
    • little gem lettuce

What You’ll Need

  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Add ½ teaspoon kosher salt to bag with spice mix. Rinse dogfish and pat dry with paper towel. Season all over with as much cayenne pepper as desired (it's spicy!) and spice mix, pressing to adhere. Set aside to marinate at room temperature for about 10 minutes. Meanwhile, mince garlic. Halve lemon. Rinse remaining produce. Halve potatoes lengthwise. Cut tomato into ¼-inch slices. Thinly slice lettuce.
  2. Roast Potatoes

    Roast Potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper. Arrange cut-side down in a single layer, transfer to oven, and roast until golden and tender, about 20 minutes.
  3. Toast Buns

    Toast Buns

    Heat butter in a medium nonstick pan over medium heat. Halve buns. When butter is foamy, add cut-side down to pan and toast until light golden, about 2 minutes per side. Remove and set aside. Meanwhile, halve avocado and discard pit. Using a spoon, carefully scoop out flesh and place in a medium bowl, discarding skin. Using a fork, mash until mostly smooth. Stir in juice of ½ lemon. Taste salt and pepper as needed.
  4. Blacken Dogfish

    Blacken Dogfish

    Add 1 tablespoon olive oil to pan from buns over medium-high heat. When oil is shimmering, add dogfish to pan and sear until outside is blackened and opaque and fish flakes easily with a fork, 2-3 minutes per side. Transfer to a plate and using a fork, halve fillets to fit on buns.
  5. Make Aioli

    Make Aioli

    While dogfish blackens, stir together mayonnaise, garlic, and juice of remaining ½ lemon in a small bowl. Taste and add salt and pepper as needed.
  6. Plate Sandwiches

    Plate Sandwiches

    Spread about 1 teaspoon aioli onto cut sides of buns. Add mashed avocado to bun bottoms. Top with blackened fish, lettuce, and tomato, dividing evenly. Finish with bun tops and serve with roasted potatoes alongside. Have extra aioli? Try dipping!
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