Made With
Sandwich Potato RollsIngredients
2 Teaspoons Blackened Seasoning Blend*
2 (4-6 oz.) Haddock Fillets, about ½ inch thick
1/2 Cup Purple Cabbage, shredded
2 Tablespoons Olive Oil
4 Teaspoons Kosher Salt
1/2 Cup Arugula
2 Martin’s Sandwich Potato Rolls
4 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce or Sriracha
Serves: 2
Directions
Step 1
*To prepare homemade Blackened Seasoning, mix together the following ingredients:
– 3 tablespoons smoked paprika
– 2 teaspoons onion powder
– 1 ½ teaspoons sea salt
– 1 teaspoon garlic powder
– 1 teaspoon ground black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
Store the remainder for another use.
Step 2
Preheat oven to 450F.
Step 3
Pat fillets dry with a paper towel.
Step 4
Sprinkle 1 tsp. seasoning on top of each fillet; use more as desired.
Step 5
In a small mixing bowl, combine shredded cabbage with olive oil and kosher salt. Mix well.
Step 6
Prepare Spicy Mayo by mixing together the mayo and the hot sauce. Taste; add more hot sauce as desired.
Step 7
Arrange fish, skin-side down, on one side of a foil-lined baking sheet; add shredded cabbage to other side of baking sheet. Bake 6-7 minutes; increase time by 3-4 minutes for thicker fillets.
Step 8
Butter the cut side of the Sandwich Potato Rolls and carefully place on the bottom oven rack, butter side down, for approximately 2-3 minutes to toast.
Step 9
Remove haddock, cabbage, and rolls from oven.
Step 10
Add a spoonful of Spicy Mayo to the bottom half of each roll. Top with roasted cabbage followed by blackened fish fillet (skin removed), and arugula. Cover with top half of roll.
