Blackened Cod Sandwich
60 Minutes | Serves 2
1 lb Center Cut Cod Loin Cut into 2 Portions
2 Brioche Buns
2 Large Pieces Bibb Lettuce
2 Slices Beefsteak Tomato
½ Yellow Onion Sliced
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Tzatziki
2 cups Plain Greek Yogurt
½ Seedless Cucumber
2 Tbsp Fresh Dill Minced
1 Tbsp Fresh Mint Minced
1 Garlic Clove Grated or Microplaned
½ tsp Onion Powder
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Freshly Squeezed Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Cajun Seasoning
2 Tbsp Paprika
1 tsp Cayenne Pepper
2 tsp Dried Oregano
¼ tsp Ground White Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
To make the tzatziki, use a box grater to finely shred the seedless cucumber into a medium-sized mixing bowl. Add the greek yogurt, garlic, onion powder, lemon, lime, dill, mint, extra virgin olive oil, kosher salt and black pepper. Mix all ingredients until fully incorporated.
To make the Cajun seasoning, mix all ingredients together in a small mixing bowl.
Coat both sides of the cod with the cajun seasoning. Heat a cast-iron skillet on medium-high heat. When heated, add the extra virgin olive oil and 1 Tbsp of the butter. Brown the cod for a few minutes on all sides until it is 145 degrees in the center. Remove and set aside.
Add the onions, the remaining 1 Tbsp of butter, kosher salt and black pepper. Cook until the onions are softened and caramelized, stirring frequently. Remove the onions and toast the top and bottom buns in the pan.
Spread tzatziki on the bottom bun and stack the cod, lettuce, tomato and caramelized onions.
1 lb Center Cut Cod Loin Cut into 2 Portions
2 Brioche Buns
2 Large Pieces Bibb Lettuce
2 Slices Beefsteak Tomato
½ Yellow Onion Sliced
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Salted Butter
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Tzatziki
2 cups Plain Greek Yogurt
½ Seedless Cucumber
2 Tbsp Fresh Dill Minced
1 Tbsp Fresh Mint Minced
1 Garlic Clove Grated or Microplaned
½ tsp Onion Powder
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Freshly Squeezed Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Cajun Seasoning
2 Tbsp Paprika
1 tsp Cayenne Pepper
2 tsp Dried Oregano
¼ tsp Ground White Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
To make the tzatziki, use a box grater to finely shred the seedless cucumber into a medium-sized mixing bowl. Add the greek yogurt, garlic, onion powder, lemon, lime, dill, mint, extra virgin olive oil, kosher salt and black pepper. Mix all ingredients until fully incorporated.
To make the Cajun seasoning, mix all ingredients together in a small mixing bowl.
Coat both sides of the cod with the cajun seasoning. Heat a cast-iron skillet on medium-high heat. When heated, add the extra virgin olive oil and 1 Tbsp of the butter. Brown the cod for a few minutes on all sides until it is 145 degrees in the center. Remove and set aside.
Add the onions, the remaining 1 Tbsp of butter, kosher salt and black pepper. Cook until the onions are softened and caramelized, stirring frequently. Remove the onions and toast the top and bottom buns in the pan.
Spread tzatziki on the bottom bun and stack the cod, lettuce, tomato and caramelized onions.
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