Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Cuisine: American
Recipe type: Fish
Serves: 2

Prep time: 
Cook time: 
Total time: 

Cooking fish with blackening seasonings adds a smoky richness and depth to the dish. Aromatic spices and plenty of black pepper sear the outside with robust flavor, while the inside remains moist and tender. Blackening simply means searing a quick-cooking ingredient in a hot pan. Rubbing spices and black pepper over the fish before cooking it provides extra flavor and helps in the searing process. But spices can burn easily, so it’s important to choose filets that will cook properly before the flesh is scorched. Cod filets are excellent for blackening, but you can use any type of fish you like—just keep the thickness and cooking time in mind. A tangy, spicy, lightly dressed cabbage slaw tops the fish to add both crunchy texture and a little kick. While you can use a prepared condiment to spread on the rolls, making your own with three simple ingredients—mayonnaise, chipotle, and adobo sauce—is easy to do. And the taste is well worth it.

For the Slaw
  • 1 small garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 1½ tbsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 cup shredded red (or purple) cabbage
  • ¼ cup thinly sliced, 1-inch strips of green bell pepper (“matchstick” sized)
  • ¼ cup coarsely chopped cilantro
  • 1 scallion, thinly sliced (white and green parts)
For the Blackened Cod Rolls
  • 2½ tbsp light mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tsp adobo sauce
  • 1½ tsp freshly ground black pepper
  • ½ tsp chile powder
  • ¼ tsp ground cumin
  • sea salt
  • 1 tsp olive oil
  • 2 5-oz skinless cod filets, about ⅓-inch thick
  • 2 crusty sandwich rolls, halved and lightly toasted

For the Slaw
  1. Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.Dressing for Slaw
  2. Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.Slaw Ingredients
    Red Cabbage Slaw
For the Blackened Cod Rolls
  1. Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.Chipotle Mayo
  2. Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.Blackening Seasoning
    Cod with Blackening Rub
  3. Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan. Cod Beginning to Cook
  4. Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.
  5. To serve, spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo

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