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Blackened Fish


Lemon Dill Slaw


4-4 ounce white fish filets such as flounder, grouper, tilapia, etc

Olive oil or your preference

Lemon, Dill Slaw

1/4 cup fresh lemon juice

1 tablespoon sugar

1/2 teaspoon salt

3 cups green cabbage, thinly sliced

1 cup sweet onion, thinly sliced

1/2 cup dill pickle, deseeded & thinly sliced

2 tablespoons fresh dill, chopped

Garlic Aioli

1 cup mayonnaise

1 teaspoon coarse, black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sugar

Blackening Rub

1 tablespoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon black pepper

Whisk all spices together


Lemon, Dill Slaw

Whisk the lemon juice, sugar and salt together in s small bowl until dissolved.  Pour over the remaining ingredients and toss well.  


Garlic Aioli

Whisk all of the ingredients together in a small bowl and set aside until ready to use.  

Blackened Fish

Rub both sides of each filet with blackening mixture.  Heat 3 tablespoons of oil in a non-stick frying pan, over medium heat. ​Once oil is hot, place tilapia filets in pan and cook each side for about 2-3 minutes or until cooked through. Remove and plate on a plate.  


Slice hoagie rolls and place cooked fish segments on the bottom half.  Generously spread the aioli on top and then top with the slaw.  Serve immediately.

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