Description

This Blackened Fish Flatbread features perfectly seasoned fish with a spicy kick, served on a hearty flatbread with a zesty tartar sauce.

Ingredients

Units Scale

1 lb mild local fish
Blackening Seasoning of Choice (e.g., Magic Redfish Blackening Seasoning)
Salt
Pepper
1 tablespoon butter
1 tablespoon canola oil

For the Simple Spicy Tartar Sauce

1/3 cup tartar sauce
2 teaspoons fresh lemon juice
Cayenne, sriracha, or additional blackening seasoning to taste

Instructions

Heat butter and canola oil in a large skillet over medium to medium-high heat. Sprinkle a little salt and pepper one side of fish and then coat with blackening spice to desired preference (we coat ours pretty well as we LOVE the heat).
Place the fish, seasoned side down into the pan and quickly season the other side in the same way. Cook fish for roughly 3-4 minutes per side: 7-8 minutes in total (see above note regarding cooking times). Remove from skillet, tent with foil, and allow to rest for 3-5 minutes.
Heat flatbread in oven at 350° F until just warmed through (takes only a few minutes). Remove from oven and layer on the lettuce, tomato, red onion, and spicy tartar sauce to preference. Place fish filet on top, fold up the sides, and wrap one end in parchment paper or foil. Serve with a lemon wedge if desired.
Note: The hubs says that the rule of thumb for cooking fish is roughly 1 minute per ounce. For instance, an 8 oz piece of fish will need about 4 minutes on each side (8 minutes total).

Notes

Use a mild local fish for the best flavor. Chef Paul’s Magic Redfish Blackening Seasoning is recommended but any blackening spice will work. The spicy tartar sauce can be adjusted to taste with lemon juice and spices. This dish is filling on its own, so no sides are necessary.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2
Sodium: 450
Fat: 25
Carbohydrates: 10
Fiber: 1
Protein: 25
Cholesterol: 75