Prepare your blackening seasoning if making your own
Make the lemon slaw
in a small bowl, mix the shredded cabbage/coleslaw mix with the mayo, lemon juice and blackening seasoning
Preheat the oven to 425 degrees and line a baking sheet with parchment paper if baking the fish or heat a saute pan over medium heat
Coat the fish in the blackening seasoning using about 1/2 tablespoon per piece of fish, being sure to coat both sides.
If baking, lay the fish out on a parchment lined baking sheet and put into the oven.
If sauteeing, add olive oil to just coat the bottom of the pan, and when hot, lay the fish in the pan to cook.
Optional step: while fish is cooking, toast and butter the buns
Once fish is just cooked through (about 10 minutes if in the oven and about 4-5 minutes/side if on the stove), remove and start building sandwich
Place half a piece of fish on the bun, top with the slaw and then add any other toppings you like.