When Cayman was first discovered by Columbus in 1503, sea turtles were the island’s main inhabitants. So full were the waters with them that those early explorers named the islands in their honor. Las Tortugas.

Though turtles became the backbone of the Cayman’s economy, overfishing eventually depleted the stocks that once drew sailors to this peripheral island chain in search of meat. I did see one sea turtle while snorkeling off Eden Rock, but they are no longer so easy to find. And while turtle is still sometimes seen on menus, braised, in stews, or stuffed in plantains, it’s more it more common to find conch, mahi, wahoo, snapper and tuna.

These staples of Cayman cuisine are often served up blackened. Julie Arnall, a new friend I picked up at Sunset House over a few rum punches, shared the secret to many of the island’s blackened fish recipes – Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend. Go figure. Made in Louisiana and characteristic of Cayman cooking.

This blackened fish sandwich was inspired by the seasoning and recent fish sandwich I had here in Florida that came on a pillowy soft brioche bun with some simple cabbage slaw. This green cabbage slaw here is one of my favorite slaw recipes and the yogurt spread, with loads of herbs, makes this taste so fresh. 

Blackened Fish Sandwiches

Mahi fillet or individual filets, or any other firm white fish, enough for whoever is eating
Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend
Garlicky Green Cabbage Slaw (recipe below)
Herbed Yogurt Spread (recipe below)
Brioche buns, enough for whoever is eating

Coat fish with blackened seasoning evenly on both sides. Melt a teaspoon or two of butter in a skillet over medium heat and when pan is hot, lay down fish. Depending on thickness, wait 4-6 minutes to cook and then flip to cook on the other side. Wait another 3-5 minutes. Make sure fish is cooked through before removing from heat and slicing for sandwiches.

Take your buns and slather them on one side with Herbed Yogurt Spread, tartar sauce, mayonnaise, or whatever you like on your fish sandwiches – or simply nothing at all – and lay a piece of fish on top. If your fish was one large fillet, you’ll just slice it up length wise for brioche buns that look like hot dog buns. If using more hamburger bun-like buns you may want to make your cuts accordingly. Top with a heap of the Garlicky Green Cabbage Slaw and serve.

Herbed Yogurt Spread

1/2 cup Greek yogurt
1 cup fresh herbs (any and all combinations of cilantro, mint, chives, parsley and dill…this is my order of most favorite to least favorite because I can’t get ENOUGH cilantro but I really just don’t have time for dill)
1 teaspoon extra virgin olive oil
Pinch of salt

Combine yogurt and herbs in a blender and puree until smooth. Add salt to taste. You want to add the extra virgin olive oil to thin out the spread as chances are right now it’s a bit of a paste. Just do a little drizzle and blend to combine. If you taste any fibers of the herbs, keep blending. This should have a smooth texture. Add more salt and olive oil until this reaches a spreadable consistency that you love.

This will make more than you need for the fish sandwiches so you can add more olive oil and some lemon juice to the leftovers to make a salad dressing. I love it on this fried cauliflowers and lentil salad, but it would work great on just about any salad.

Garlicky Green Cabbage Slaw

1 head green cabbage
4 large cloves garlic
2 lemons
1/2 teaspoon Kosher salt
4 – 5 tablespoons extra virgin olive oil

Stand cabbage on its base and slice through top to bottom so you have two even halves. Then lay one side face down, with the bottom of the stem facing you, and slice through the middle to, again, make two even halves. Take one quarter and, with the stem again facing you, take one hand and place it on the cabbage quarter to hold it steady. Angle your knife so the blade hits the bottom corner of the cabbage, a few inches above the cutting board, straight-on. The handle of the knife will be cocked towards your other hand while the tip of the knife will point out. Slice through the cabbage at a 45° angle to remove the core. You’ll have a pyramid.  Remove one or two layers of the outer leaves and slice the cabbage thin as you can. Add shreds to a big bowl.

If you are right-handed, you likely started with the left side of the cabbage half. Just flip the right side of the cabbage half so the stem is pointing away from you and repeat the process. Prepare the other cabbage half the same way.

Mash garlic cloves into a paste using a mortar and pestle or by finely chopping cloves and then scrapping the point of your knife, pressing down on the tip with your other hand, through the melee until a paste forms. Add to a small bowl and then add juice of two lemons and salt. Whisk to combine. The salt should dissolve. Pour in extra virgin olive oil in a steady stream, consistently whisking as you go. Once dressing is combined – so you shouldn’t see any oil droplets in there – add to mound of shredded cabbage.

Using your hands, scrunch cabbage until the dressing is evenly dispersed throughout and cabbage is a bit limp. You’ll be surprised how the dressing transforms the volume. The salt draws moisture out of the cabbage too which will help. If you keep the slaw overnight or for a couple days, you may notice more liquid in the bottom of the bowl than you do now for this reason.

This will also make loads of slaw, of which you will need just a bit for the fish sandwiches. Use the rest for afternoon snacks, barbecue sides and salad toppers.