Sablefish Sandwich with Lemon-Dijon Sauce
Sablefish Sandwich Recipe: A Quick, Delicious, and Healthy Lunch
This sandwich combines a pan-seared sablefish fillet with lemon-Dijon mayonnaise, tomato and greens. Toast the bread and assemble just before eating so it keeps its texture. Serves 2.
Ingredients
The fish: 2 sablefish fillets, skin-on, 4–6 oz each — 1 tbsp high-smoke-point oil (avocado or grapeseed) — 1 tsp smoked paprika — 1/2 tsp garlic powder — salt and black pepper.
The sauce: 2 tbsp mayonnaise (or Greek yogurt for a lighter version) — 1 tsp Dijon mustard — 1 tsp fresh lemon juice — 1/2 tsp honey or maple syrup — optional: pinch of cayenne or 1 tsp sriracha for heat.
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The build: 2 brioche buns or ciabatta rolls, lightly toasted — 1/2 cup arugula or mixed greens — 1/2 avocado, sliced — 1 medium tomato, sliced — 2 tbsp red onion, very thinly sliced.
Method
Step 1 — Season the fish. Pat fillets completely dry. Combine smoked paprika, garlic powder, salt, and pepper; rub evenly over the flesh side. Leave skin unseasoned — the skin will be removed before serving and doesn’t need the spice rub.
Step 2 — Sear. Heat the oil in a skillet over medium-high heat, following the pan manufacturer's guidance. Place fish skin-side down and cook about 3–4 minutes, then turn carefully. Continue cooking until the thickest part reaches 145°F, adjusting the heat if the seasoning darkens too quickly. Timing depends on thickness. Remove skin if preferred and check for bones.
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Step 3 — Make the sauce. Whisk mayonnaise, Dijon, lemon juice, and honey until smooth. Taste and adjust — add cayenne or sriracha if you want heat, a few drops more lemon juice if it needs brightness.
Step 4 — Assemble. Toast buns cut-side down in a dry skillet or under the broiler for 60–90 seconds until lightly golden. Spread sauce generously on both halves. On the bottom bun: arugula first (it acts as a moisture barrier between the sauce and the bun), then tomato, red onion, avocado. Place the sablefish fillet flesh-side up on top. Close with the top bun. Serve immediately — sablefish’s moisture will soften the bun within 5–10 minutes.
Smoked Sablefish Variation
For a cold sandwich, use smoked sablefish labeled ready to eat; otherwise cook it according to its instructions before assembling. Use the same build but replace the pan-seared fillet with 3–4 oz of smoked black cod broken into large pieces. Adjust the sauce: increase the lemon juice to 2 tsp and add 1 tsp capers or finely minced dill to complement the smoke character. Add a thin layer of cream cheese or crème fraîche under the arugula for a richer build. The smoked version is particularly good on sourdough or a dense rye rather than brioche — the sturdier bread holds up to the fish’s moisture better and the slight sourness of the bread works with the smoke flavor.
Another Way to Serve Sablefish
Prefer tortillas? Try our sablefish tacos with cabbage and lime sauce. For the sandwich's smoked variation, see Smoked Sablefish.
For uncooked fish, check the thickest part with a thermometer; FDA recommends 145°F for most seafood. Follow the package instructions for thawing and storage. Use smoked sablefish without cooking only when its label identifies it as ready to eat; otherwise prepare it as directed first.
Explore Sablefish, Smoked Fish or the main Fish collection.
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