Fish Fixe logo black

Blackened Haddock Sandwich with Lemon Aioli

Blackened Haddock Sandwich
Prep Time
10 minutes
Cook Time
10 minutes

It’s a win for the Blackened Haddock Sandwich with Lemon Aioli.

Special shoutout to our co-founder’s husband, Vic, for putting together this flavorful, filling afternoon sandwich.  Mr. Vic has turned into quite the sous-chef for Fish Fixe and he often whips up new recipes that leave all the other Fish Fixe husbands hankering for a bite.  He has clearly been inspired by the products he’s working with and the brand his wife, Emily, has created.


Assemble the Blackened Haddock Sandwich on a Saturday afternoon while your favorite college football team plays.  Even if your team doesn’t achieve that W, you’ll have a win in the books with this meal.  It’ll make 2-4 sandwiches, but if you’re having company, throw 4 portions on the blacktop because you’ll surely be wanting seconds.  Don’t skip the brioche buns or the pickles, as they’ll add that final punch to perfect this Haddock dish.


You will need (2) 6 ounce portions of Fish Fixe Haddock

  • 2-4 split-top brioche hot dog buns
  • Fresh dill, chopped
  • Sliced pickles, we love Hamburger Dill Chips

Blackening Seasoning:
Or use a combination of Fish Fixe The Cajun One and The Bold One

  • 2 tsp smoked paprika
  • 2 tsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper


Lemon Aioli:

  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp white truffle oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper



  1. Thaw and prep the Fish Fixe Haddock according to the instructions on the product bag.  Pat the fish dry with a paper towel
  2. Season both sides of the Haddock with salt and pepper and set aside
  3. Combine all Blackening Seasoning ingredients in a jar and shake to combine
    (Double or triple recipe as you will surely fall in love with this seasoning)
  4. Generously season Haddock on both sides with Blackening Seasoning
  5. Combine all Lemon Aioli ingredients in a small bowl and stir until well combined, set aside
  6. Using your Blackstone or cast iron pan, add butter or avocado oil and set to a medium-high heat
  7. Cook Haddock for 3-4 minutes, flip and cook for another 3 minutes
  8. Prepare your sandwich by buttering your brioche bun with the Lemon Aioli, add the chopped Haddock, top with dill and sliced pickles
  9. Serve with a generous helping of crispy chips


Recipe Notes

Convenient. Healthy. Affordable.

Fish Fixe white background
Nutrient dense proteins
delivered to your door.