Blackened Fish Sandwich with

Garlic Aioli & Lemon, Dill Slaw

 

Directions

Slaw

Mix all ingredients together in a small bowl and pour over cabbage mixture.  Mix well.

Blackened Fish

Rub both sides of tilapia filets with blackening mixture.  Heat 3 tablespoons of sunflower oil in a 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.  

 

Place cooked filets on a plate.  Slice hoagie rolls widthwise, about 3/4 of the way. Cut tilapia filets in half lengthwise and place 2 halves in each sliced hoagie roll. Dollop the top of fish generously with Aioli and top with slaw.  

Ingredients

Garlic Aioli

1 cup mayonnaise

1 teaspoon coarse, black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon sugar

Whisk all ingredients together in a bowl.  

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 ingredients together in a bowl.

Lemon, Dill Slaw

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

1/4 cup fresh lemon juice

1 tablespoon sugar

1/2 teaspoon salt

Mix all ingredients together in a small bowl and pour over cabbage mixture.  Mix well.

Blackened Fish

4- 4 ounce fish filets, skinless (flounder, tilapia, etc)

Blackening rub

Sunflower oil

Hoagie sandwich rolls

Thai Curry Sea Bass