Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Ai
"The sweet crunch of cranberry coleslaw, creamy aioli and crispy tilapia on crusty ciabatta. Nothin' better... (Should Read: Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Aioli)"
photo by FLKeysJen
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Lemon Dill Aioli
- 1 cup mayonnaise
- 1 tablespoon minced garlic
- 1 tablespoon snipped fresh dill
- 1 teaspoon fresh-squeezed lemon juice
-
Dried Cranberry Coleslaw
- 2 cups angel hair Coleslaw
- 1⁄4 cup chopped onion
- 3 -4 tablespoons dried cranberries
-
Tilapia
- 1⁄3 cup flour
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 4 tilapia fillets, rinsed, patted dry
- 1 -2 tablespoon extra virgin olive oil
- 4 (7 inch) ciabatta rolls, cut in half horizontally (toast if desire)
directions
- For the Lemon Dill Aioli: In small bowl, combine mayonnaise, garlic, dill and lemon juice; refrigerate, covered.
- For the dried Cranberry Coleslaw: In small bowl, combine coleslaw, onion and dried cranberries; set aside.
- For the Tilapia: In shallow pan, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In large skillet, heat 1 tablespoon olive oil over medium heat; saute fillets until opaque (10 minute per inch of thickness measured at the thickest part), turning halfway through. Add additional olive oil, if needed, before turning.
- To Assemble: Spread cut edges of ciabatta rolls with Lemon Dill Aioli; top with fillet and coleslaw mixture. Cut in half on the diagonal; serve immediately.
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Reviews
-
Mmmmm, I scaled down for one and thoroughly enjoyed this delightful fish sandwich. I used perch and the thin buns. I did use dried dill(I know, fresh would have been even better). Thanks! Made for My 3 Chefs event. -
Delicious! I used fresh hogfish and it took about two minutes per side - think the cooking time should be much shorter for tilapia as well, if the oil is hot enough. I used peanut oil instead of olive oil. Yummy sandwich!
Tweaks
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Delicious! I used fresh hogfish and it took about two minutes per side - think the cooking time should be much shorter for tilapia as well, if the oil is hot enough. I used peanut oil instead of olive oil. Yummy sandwich!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
