This sandwich solves common seafood problems — bland fish, overcooked fillets, and sandwiches that feel heavy instead of bright, bold, and satisfying.
Video Premiere February 8th 9:30am
Problems this solves
– Fish that tastes mild or washed out
– Snapper that overcooks or falls apart
– Seafood sandwiches that lack contrast or punch
Ingredients (easy to scale for 1 or 5 sandwiches)
– 1 five-ounce snapper filet per sandwich, sized to fit an artisan bun
– Lucky Cajun Black Label seasoning
– 1 artisan bun per sandwich
– 2 slices bacon per sandwich
– Sliced tomato
– Romaine lettuce
For the charred green onion crawfish mayo
– 6 to 7 green onions
– 1 cup mayo
– 1 teaspoon Lucky Cajun Black Label
– 2 tablespoons sherry vinegar
– 1/4 pound crawfish tails
Why this works
– Snapper stays juicy when cooked hot and fast
– Bold seasoning keeps mild fish from tasting flat
– Charred onion adds smoke and depth
– Crawfish adds richness
– Vinegar keeps the sandwich bright and balanced
The fish
– Use a five-ounce snapper filet that fits the bun
– Season liberally with Lucky Cajun Black Label — snapper wants big flavor
– Sear in a hot pan
– Flip once, only after the fish releases and gets color
– This lands between lightly seared and blackened — bold, but not heavy
The bacon
– Cook bacon in the oven at 350°F
– Check every five minutes once it starts browning
– When close, finish in one- to two-minute intervals to avoid burning
Charred green onion crawfish mayo
– Char 6 to 7 green onions in a pan until deeply dark
– You want strong color — the video tutorial shows the target shade
– Blend green onions with mayo, Black Label, sherry vinegar, and crawfish tails
– Purée in a food processor until smooth
Char brings smoke. Crawfish brings richness. Vinegar keeps it from feeling heavy.
Use the mayo soon
– Spread it on burgers, chicken sandwiches, or shrimp rolls
– Stir it into tuna or egg salad
– Try it in a fun deviled egg twist for extra depth
Use leftover crawfish tails
– Save them for another dish the next day
– Crawfish artichoke dip is a strong option
Assembly
– Toast the bun
– Spread crawfish mayo
– Add snapper
– Layer bacon, tomato, and romaine
– Close and serve immediately
Grill option
– In summer, cook the snapper over high heat on the grill
– Sear hot and fast for smoke, char, and juiciness
– This one shines outdoors
Takeaway
– Season fish more boldly than you think
– Cook snapper hot and fast
– Let char, acid, and richness carry the flavor
