• Make the tartar sauce. This sauce is less thick since it is for the sandwich or use as a dip. Mix the mayo, chopped up dill, minced dill pickle, a little dill pickle juice, fresh lemon juice, apple cider vinegar, salt, and pepper. Whisk well and refrigerate.
  ½ cup Real mayonnaise, ½ tbsp Fresh Lemon Juice - fresh squeezed, 1 tbsp Dill Pickle - mince, ½ tbsp Dill Pickle Juice, Salt, Pepper, ½ tbsp Fresh Dill - mince, ½ tsp Apple Cider Vinegar
  
• Slice thin the red cabbage. I use a mandolin so it takes just a few seconds.
  1½ cup Red Cabbage
  
• Mince the tomato and shallot and set aside.
  2 tbsp Tomato, 1½ tbsp Shallot
  

Pan Sear Fish

• Season the fish. Put all the seasoning in a small bowl and mix. Then pat the fish filets dry, and gently sprinkle and rub the seasoning all over the fish on both sides.
  2 tsp Garlic Powder, 2 tsp Onion Powder, 1 tsp Oregano, 2 tsp Gochugaru - If you don't have this use paprika. You have to use either gochugaru or paprika, Salt, Black Ground Pepper, ¾ tbsp Brown Sugar, 1 pinch Cayenne Pepper - optional, 1 lb Fresh Cod or Rockfish filets
  
• Heat the pan well medium-high heat. Add oil.

  Place down the fish.
  1 tbsp High Heat Tolerant Oil
  
• Sear each side, 4 minutes per side or until the seasoning is seared and browned.

  Use a large spatula to turn the fish, otherwise it's so flaky and will break. Only turn the fish one time.
  
• Remove the fish from the pan onto a separate plate.
  
• Spread a little butter on the inside of the brioche buns and put them on the same pan. Toast the buns.

  No need to clean the pan.
  4 Brioche Buns, 1 tsp Butter
  

Assemble

• Take the red cabbage and mix with several scoops of the tartar sauce and add in the minced tomato and shallot. Mix well and make it a creamy cabbage mixture, to your preference.
  
• Layer the cabbage mixture on the toasted bun. Then layer some arugula.

  Lastly, place a nice piece of the fish on top. Enjoy!
  1 cup Arugula