Southwest Spicy Fish Sandwich
Dive into bold flavors with this Southwest Spicy Fish Sandwich, a vibrant fusion of smoky spices and zesty toppings that will tantalize your taste buds. This recipe features tender, flaky cod fillets seasoned with a dynamic blend of cumin, smoked paprika, chili powder, and garlic, seared to perfection for a satisfying texture and flavor. The star condiment, a creamy chipotle lime mayo infused with minced chipotle pepper, fresh cilantro, and a splash of lime juice, adds a tangy kick to every bite. Served on buttery brioche buns and layered with crisp lettuce, juicy tomatoes, sweet red onions, and optional pickled jalapeños for extra heat, this sandwich is both hearty and fresh. Perfect for an easy weeknight dinner or a casual weekend meal, this 25-minute recipe brings a taste of the Southwest right to your kitchen!
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Recipe Information
Ingredients
- 4 fillets Cod fillets (or other firm white fish)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Mayonnaise
- 1 piece Chipotle pepper in adobo sauce (minced)
- 1 tablespoon Fresh lime juice
- 1 tablespoon Fresh cilantro (chopped)
- 4 pieces Brioche hamburger buns
- 4 pieces Lettuce leaves
- 8 slices Sliced tomatoes
- 4 slices Sliced red onions
- 8 slices Pickled jalapeños (optional)
Instructions
Preheat a nonstick skillet or grill pan over medium-high heat.
In a small bowl, mix together the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper.
Pat the fish fillets dry with paper towels and rub both sides with olive oil. Evenly coat the fillets with the spice mixture, pressing gently to adhere.
Cook the fish fillets in the preheated skillet for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
In another small bowl, whisk together the mayonnaise, minced chipotle pepper, lime juice, and chopped cilantro to make the chipotle lime mayo.
Lightly toast the brioche buns until golden brown for added flavor and texture.
Assemble the sandwiches by spreading a generous layer of chipotle lime mayo on both halves of the toasted buns.
Place a lettuce leaf on the bottom bun, followed by a cooked fish fillet, 2 slices of tomato, 1 slice of red onion, and a few pickled jalapeño slices, if using.
Cap the sandwich with the top bun and press gently to hold everything together.
Serve immediately with your choice of side, such as sweet potato fries or a crisp coleslaw.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 32.7 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
