L blackened cod rolls with red cabbage slaw and chipotle mayo

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle MayoRecipe Card

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Recipe card - step by step recipe instructions

1Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.
2Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.
3Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.
4Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.
5Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan.
6Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.
7To serve, spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Blackened Cod Rolls with Red Cabbage Slaw and Chipotle Mayo
Recipe Card - ingredients

1 small garlic clove, finely chopped
1 small shallot, finely chopped
1½ tbsp white balsamic vinegar
1 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
1 cup shredded red (or purple) cabbage
¼ cup thinly sliced, 1-inch strips of green bell pepper (“matchstick” sized)
¼ cup coarsely chopped cilantro
1 scallion, thinly sliced (white and green parts)
2½ tbsp light mayonnaise
1 chipotle pepper in adobo sauce, finely chopped
1 tsp adobo sauce
1½ tsp freshly ground black pepper
½ tsp chile powder
¼ tsp ground cumin
sea salt
1 tsp olive oil
2 5-oz skinless cod filets, about ⅓-inch thick
2 crusty sandwich rolls, halved and lightly toasted