INGREDIENTS
For the Spice Rub:
2¼ teaspoons paprika
2¼ teaspoons garlic powder
2¼ teaspoons onion powder
2¼ teaspoons dried thyme, crushed
¾ teaspoon freshly ground black pepper
¾ teaspoon cayenne pepper
For the Fish Sandwich:
½ cup mayonnaise
2 tablespoons orange marmalade
2½ teaspoons fresh lime juice, divided
2 avocados, pits removed, flesh scooped out (about 1 cup)
1 teaspoon olive oil
½ teaspoon kosher salt, plus more to taste
2 tablespoons unsalted butter, divided
4 brioche rolls, halved
Four 4-ounce flounder fillets, skins removed
4 teaspoons canola oil, divided
1 large beefsteak tomato, cut into 4 slices
1 head lettuce or ½ romaine heart, leaves separated
DIRECTIONS
Make the spice rub: In a small bowl, combine all of the ingredients and set aside.
Make the fish sandwich: In a separate small bowl, stir together the mayonnaise, marmalade and ½ teaspoon of the lime juice, and set aside.
In a medium bowl, mash the avocado with the remaining 2 teaspoons of lime juice, as well as the olive oil and salt. Taste and adjust the salt as needed.
Place a large cast-iron skillet over medium heat and melt 1 tablespoon of the butter. As soon as the butter begins to melt, add the brioche bun bottoms, cut-sides down, and toast until golden brown, 2 to 3 minutes. Repeat with the remaining butter and brioche tops. Wipe the skillet clean.
Season the flounder fillets with salt and the spice rub. Return the skillet to medium-high heat and add 2 teaspoons of canola oil. When the oil is hot, add the fish fillets and cook, pressing down on fish with the back of a fish spatula, until the bottom is blackened and the sides begin to turn opaque, about 2 minutes. Flip the fillets and sear until cooked through, another 1½ to 2 minutes.
Lay 1 piece of fish on the bottom of each brioche roll and spoon a generous amount of the avocado on top. Season the lettuce leaves and tomato slices with salt and stack on top of the avocado. Add a spoonful of aioli and top with the remaining sandwich halves. Serve.
