PORTLAND, Maine — Dry Dock Portland, a longtime waterfront restaurant, is back open, now under new ownership. General Manager Matt Ginn joined us in the 207 kitchen to share the recipe for their blackened haddock sandwich.

Ingredients:

Blackened fish:

1.5 lbs haddock

½ cup blackened seasoning

4 tbsp neutral oil for pan frying

8 oz lettuce

¼ cup cilantro lime sauce

Cilantro lime sauce:

½ cup mayo

4 cloves roasted garlic

½ tsp salt

¼ cup lime juice

½ bunch cilantro

In a blender, blend together all ingredients until smooth.

Blackening spice:

Whisk together all ingredients in a small bowl until well combined

4 tbsp paprika

2 tbsp coriander

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp cayenne pepper

1 tsp dried thyme

1 tsp dried oregano

½ tsp salt

½ tsp sugar

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