Makes 4 Sandwiches 

This Cajun Fish Sandwich with Remoulade Slaw is like a mini vacation to New Orleans–without the humidity! This light, summery entree is packed with flavor, but won’t leave you feeling heavy or overly full. It’s a delicious, unfussy crowd-pleaser that’s easy enough for a weeknight or for weekend entertaining. 

Ingredients

4 4 oz halibut or red snapper filets (roughly 4-5 in long and 1/2 in thick each)

8 tbl cajun seasoning – Paul Prudhomme or similar 

4 hamburger buns 

12 dill pickle slices (3 per sandwich)

Coleslaw – See below 

4 tbl tartar Sauce 

2 vine-ripe tomatoes sliced

1/2 red onions sliced

2 tbl olive oil or margarine for cooking

Coleslaw

1/4 cup tartar sauce 

2 cups shredded cabbage 

Mix cabbage and tartar sauce together and reserve.

Directions

Season both sides of halibut with Cajun seasoning. Heat olive oil or margarine in a sauté pan over medium-high heat until sizzling. Place fish in the hot pan and cook on each side until gently browned. Alternatively, you can grill fish outdoors. Remove the fish once it’s reached an internal temp of 120-130 degrees. Allow to rest while you prep the bun. 

Toast the bun till golden brown; place pickles on bottom followed by dressed coleslaw and cooked fish. Spread tartar sauce on top bun followed by sliced tomatoes and red onions.