SPICY FISH AND SLAW SANDWICHES
Total time: 3 0 minutes
Prep time: 2 0 minutes
Cook time: 1 0 minutes Makes: 4 servings
1 tablespoon sweet paprika 1 teaspoon salt
½ teaspoon garlic powder ¼ teaspoon thyme
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne
⅛ teaspoon ground allspice
⅓ cup mayonnaise, plus more for buns
1 tablespoon fresh lime juice
2 ½ to 3 cups finely shredded cabbage (half of a 1 4 -ounce bag)
1 large carrot, trimmed, peeled, finely shaved or shredded
2 green onions, trimmed, thinly sliced
4 haddock, tilapia or cod fillets, each at least 1 -inch thick (about 1 ½ pounds total)
4 brioche or whole grain burger buns, split
Favorite spicy barbecue sauce Olive oil
1 . Make the seafood rub: In a small dish, mix 1 tablespoon sweet paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon each: thyme, freshly ground black pepper and cayenne, and
⅛ teaspoon ground allspice. The seafood rub can be made ahead and stored in a covered container up to several weeks.
2 . In the bottom of a medium-size bowl, mix together 1 teaspoon of the seafood rub with ⅓ cup mayonnaise and 1 tablespoon lime juice. Stir in 2 ½ to 3 cups finely shredded cabbage, the finely shaved carrot and 2 thinly sliced green onions. Use immediately or refrigerate, covered, up to 2 days. Serve at room temperature.
3 . Pat fish dry. Sprinkle generously on all sides with the remaining seafood rub. Place on the perforated top of a broiler pan or on an ovenproof rack set over a foil-lined baking sheet. If desired, let stand at room temperature about 3 0 minutes or refrigerate, loosely covered, for several hours.
4 . When ready to serve, remove coleslaw from the refrigerator. Toast the 4 split burger buns. Spread the bottoms of the buns with a thin coating of barbecue sauce. If desired, spread tops of buns or other 4 slices of bread with a thin coating of mayonnaise. Place on serving plates.
5 . Preheat broiler to high. Drizzle a little olive oil over each fish fillet. Broil, 6 inches from heat source, without turning, until fish almost flakes easily in the thickest portion, 5 to 7 minutes.
6 . Carefully transfer one piece of fish to each of the bottom buns. Top with a mound of coleslaw and position the top bun in place. Serve right away.
Notes: Add a slice of crispy bacon or ripe tomato to these spicy fish sandwiches, if desired. You can cook fish on a medium-hot grill if desired. Instead of burger buns, you could also use 8 one-inch-thick slices of brioche or challah.