SPICY FISH AND SLAW SANDWICHES
If desired, add a slice of crispy bacon or ripe tomato, to these sandwiches. Instead of burger buns you could also use 8 one-inch thick slices of brioche or challah
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
2½ to 3 cups finely shredded cabbage (half of a 14ounce 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 1½ pounds total)
4 brioche or whole grain burger buns, split
Favorite spicy barbecue sauce
Olive oil
Make seafood rub: In a small dish, mix paprika, salt, garlic powder, thyme, black pepper, cayenne and allspice. The seafood rub can be made ahead and stored in a covered container up to several weeks.
In the bottom of a mediumsize bowl, mix together 1 teaspoon of the seafood rub with mayonnaise and lime juice.
Stir in cabbage, carrot and green onions. Use immediately or refrigerate, covered, up to 2 days. Serve at room temperature.
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 30 minutes or refrigerate, loosely covered, for several hours.
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.
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.
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.
Makes 4 servings.