Directions:

Note: If you prefer to remove excess water from the cabbage, add to a bowl along with the onion and toss with 1 teaspoon of salt. Let sit 15-30 minutes to draw out the moisture. Add cold water to the bowl, stir, rinse and repeat. Add the cabbage to a salad spinner or pat dry well with paper towels or a kitchen towel. 

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Step 1: Prepare the Garlic Aioli and Slaw
Whisk the mayonnaise, zest of 1 medium-sized lemon, 1 teaspoon of the lemon juice, minced garlic, and fresh dill in a small bowl. Cover the bowl and refrigerate for 15 minutes to let the flavors meld. Whisk the sweet pickle brine and Dijon mustard together in a separate large bowl. Add the cabbage, yellow onion, and sweet pickles to the large bowl, toss well, and refrigerate.

Step 2: Season the Fish Fillets
Pat the fish fillets completely dry with paper towels to ensure a crisp crust.
Combine all of the blackening rub ingredients together in a small bowl.
Generously coat both sides of each fish fillet with the rub.

Step 3: Cook Fish and Assemble Sandwiches

Heat 2 to 3 tablespoons of high-smoke-point oil in a large cast-iron skillet over medium-high heat.
Working in batches to avoid overcrowding, carefully place a few fillets in the pan.
Cook the fish, flipping periodically, until a dark crust forms on both sides and the internal temperature reaches 145°F (63°C).
Transfer the cooked fish to a wire cooling rack to keep the crust crisp.
Wipe out the skillet carefully and repeat the cooking process with the remaining fillets.
Toast the buns if desired, then spread the garlic aioli on both sides of each bun.
Top each bottom bun with a blackened fillet and a generous scoop of the sweet pickle slaw.
Serve the finished sandwiches immediately with Tabasco sauce.