Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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This was so good that when I served it to our eight guests dinner became suddenly quiet; they could not put the fork down! We unanimously agreed that this had to be put in the special cook book of favorite recipes. I made three additions to the seasonings: 1/2 tsp. cayenne pepper, 1/2 tsp. chipotle chile pepper, and small handful of French's onions. I sprinkled in a touch of pepper, and I broke the talapia up a little near the end of its cook time to coat it with the flavor.
You could easily pay $30 plus per plate for a meal like this in a restaurant!! Love it!

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very i enjoy lot of Paula dishes

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Delicious!! Lovely blend of flavors...just right. I was out of limes and used Rose's Sweetened Lime Juice instead - we loved it!

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Made the blackened tilapia tonight. Easy, easy - and very tasty. Now thinking about blackened shrimp, blackened chicken.... stayed away from the mayonnaise to keep it healthy - just added a little lemon juice and it was awesome!

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A wonderful sandwich!!!!

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I got chiabata rolls and made a traditional salsa instead of mango (tomato, onion, garlic, cilantro, lime, salt, pepper. I only put the spice rub on one side of the tilapia filets because my filets were thin and I didn't want to overpower them. My family raved about it and said don't change a thing. I think I added a little bit too much salt but that was my mistake, not the recipe's. You have got to try it!

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When I hear "blackened", I think of something highly peppered and grilled which I am not a fan of. This, however was good. I liked the whole sandwich but was absolutely won over by the lime mayonnaise! I also loved it as a sauce with roast beef.

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YUMMMMMM, always a crowd pleaser and so easy to prepare

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The hubby (who puts hot sauce on EVERYTHING loved it! Especially with the mango salsa. He had two sandwiches but told me to go to the store to get more tilapia tomorrow! I found it to be a little too spicy for my tastes so next time I'll use less red pepper.

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I have been making this recipe for about 4 years now. No matter how many times I make it it is always a hit.