Blackened Fish Sandwiches with Avocado Mash and Creamy Aioli
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Ingredients & Equipment
What we send
- 1/4 teaspoonground cayenne pepper
- 12 ouncesDogfish (12-oz)
- 1 clovegarlic
- 12 ouncesPotato Fingerling Organic
- 1plum tomato
- 1 packetunsalted butter
- 2brioche buns
- 1 eachlittle gem lettuce
- 1 teaspoononion powder
- 1 teaspoonsweet paprika
- 1 teaspoongarlic powder
- 1 teaspoondried thyme
What You’ll Need
- baking sheet
- 10" medium nonstick pan
Prepare IngredientsPreheat 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.
Roast PotatoesOn 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.
Toast BunsHeat 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.
Blacken DogfishAdd 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.
Make AioliWhile dogfish blackens, stir together mayonnaise, garlic, and juice of remaining ½ lemon in a small bowl. Taste and add salt and pepper as needed.
Plate SandwichesSpread 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!