Bacon Lettuce Tomato Fish BLTF

Prep 5 mins – Cook 5 mins – Total 10 mins



  • 2 Tb. mayonnaise
  • 1 Tb. sour cream
  • 1 tsp. ground chili paste (I buy mine at the Asian market)
  • Dash kosher salt
  • Dash freshly ground black pepper


  • 1 lb. fish, cleaned & de-boned (any white fish will do), cut into 3” pieces
  • 1 tsp. blackening seasoning (optional)
  • 1 tsp. unsalted butter or olive oil
  • 6 slider rolls (I used King’s Hawaiian Original)
  • Fresh tomato, sliced
  • Fresh lettuce (Iceburg, Romaine, etc.)
  • 4 slices thick-cut bacon, cooked & cooled
  • Fresh cilantro sprigs (optional)
  • Kosher salt and freshly ground black pepper


  1. Mix together the mayonnaise ingredients and refrigerate until ready to use.
  2. Sprinkle fillets with either blackening seasoning or salt & pepper.
  3. Heat a non-stick skillet to medium. When hot, add butter or olive oil, then place fish in pan. Flip each piece after about 2 minutes. Reduce heat and cook until fish is firm but not dry (approx. 1-2 mins). Turn off heat and leave in pan.
  4. Heat a non-stick skillet or flat iron grill pan to high. Slice each roll and place each side on the grill until brown and toasty.
  5. Layer a piece of fish, then lettuce, tomato, bacon (as much as you can fit), cilantro (if using) then slather on some mayonnaise.

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