Blackened Fish Poboy with Isla Brisa pollock fillets

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Apr 30th

This post is a part of a recipe contest and I was provided free samples of CFE fish for free.

blackened fish

Poboys are a staples where I am from in Louisiana but they normally come with fried food so I wanted to give you a yummy recipe for an oven blackened fish poboy that is so easy to make and super yummy. I used some Isla Brisa pollock fillets from CFE international.

pollock

 The first thing I did was thaw out the fish for 8 hours in the refrigerator. I put them in a bowl with cold water and changed out the water 3 times as per the directions on the package.

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Pour some olive oil on a cookie sheet where the fish is going to go. 

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Next mix up your spices for the fish. Put all the ingredients in a bowl and stir them together. NOTE: I have salt in the picture but I decided to omit that ingredient since the fish is already salted.

3 T paprika

1 T garlic and onion seasoning powder

1 t black pepper

1 tsp cayenne

1 t thyme

1 t oregano

 

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The colors of these spices together just make me happy. 

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Next set the fish on some paper towels and soak up the excess water with another paper towel. 

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Set the fish on a cookie sheet and spread some olive oil over the fish.

 

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Then spread a thin layer of the seasoning over the fish on both sides.

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Bake the fish at 425 for 8-10 minutes. 

While that is cooking, make your remolaude sauce. 

1 1/4 cup mayo

1/4 cup mustard ( you can use creole mustard if you like it more spicy)

1 T paprika

1/2 t cajun seasoning (or spicy relish like I used if you can find it)

1 t pickle dill pickle juice

1 t hot sauce

1 1 minced garlic

Stir them together. 

After you cook the fish, you just have to assemble the sandwiches. 

Cut a loaf of french bread in half and spread some remolaude on the top and bottom of the bread and place the fish on top of sauce. Top with fresh greens of your choice. I topped mine with some organic spinach and fresh cut sliced tomatoes and top with a little black pepper.

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This is a picture of the relish I used. If you cannot find it, just use cajun seasoning.

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