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Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise Recipe

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 41-50 of 102

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  • on August 31, 2010

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    We used a homemade peach salsa to go with instead of mango and grilled the tilapia instead of blackening it, it was amazing!

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  • on August 05, 2010

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    The Blackened Tilapia Sandwiches were a wonderful meal! The Tilapia was moist and flavorful. I added two teaspoons of Old Bay to the Blackened Seasoning. I also made certain that I cooked it over medium-low heat so that the seasoning would not burn or become too crusty.

    I served the Tilapia over a toasted Kaiser Roll; and I used a spread I saw on, 30 Minute Meals by Rachel Ray, which consists of: 1/2 cup of cream cheese, 1/2 cup of sour cream, three scallions, and 1 teaspoon of lemon juice.

    We had Blackened Tilapia sandwiches twice last week, Wednesday and Friday. When my husband noticed that I was preparing Tilapia today he was disappointed when he learned that I was NOT cooking Blackened Tilapia sandwiches. He said, "You could cook this and sell it girl!"

    This meal will be a recurring one for future lunches and dinners. It was delicious!

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  • on August 05, 2010

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    whole family loves this meal

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  • on August 01, 2010

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    I watched Paula make these the other night, and her mayonaise is the best idea ever, I make a lot of salsa in the summer, and had cilantro and a lime right in the fridge. I added a little extra lime juice to it, and it didn't hurt it at all. I also, saved my left over mayo, for BLT's and it was the best BLT ever.

    The fish I cheated a little, I used a packet of Chili seasoning instead of Paula's recipe for the fish and grilled them. I will still try Paula's blend of seasonings in the future, but was in a hurry.

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  • on May 30, 2010

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    This is such a good sandwich. I season the fish and let it marinate for a while before cooking and what a huge difference this makes! I used foccacia bread instead of a kaiser roll. Delicious! Thank you Paula Dean for making my life more flavorful!

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  • on January 31, 2010

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    My family just loves these! I have three kids and picky eaters but everyone loves these. I lighten up on the seasoning for theres and sprinkle a bit extra on mine and my husbands for a bit more kick to it. The cilantro mayonaise is the perfect counter to the seasonings. Time wise prep is a breeze and so is cooking. I can be home from the store and have dinner on the table in under 30 minutes. I usually fix a cucumber/watermelon salad for a cold side to complete the meal.

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  • on January 21, 2010

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    I used 4 oz fillets, which are quite fragile, so I baked my fish at 375 for about 13 minutes. The flavor is wonderful, but still a tad fishy to me, so I will add a little lime juice to the butter next time. I used whole wheat buns, brushed a little olive oil on them, and broiled them until toasted. The mayo was great too. Served with the Neelys' Memphis sweet potato fries. Sweet taste went great with the flavorful sandwich.

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  • on January 09, 2010

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    Hey, I live in Alaska and have a freezer full of red salmon filets. So, that is what I used instead of the white fish. I also added double the amount of crushed red pepper and it was awesome!

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  • on January 08, 2010

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    I saw this and had all the things I needed to make them, so I gave it a shot! I'm so glad I did. I usually don't like fish because it tastes...well...fishy, but this did not! Even my 8 year old ate it! It was not spicy at all like I was afraid it would be. I fixed some oven fries and the rest was history!

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  • on January 07, 2010

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    How can nearly 3 lbs of fish for 4 people be an inexpensive meal?! Maybe if you ate a NORMAL serving, i.e. 4-6 oz per person, then it would save money. I'm so sick of seeing many of these cooks, especially Rachel Ray, pushing/recommending 1/2 lb of meat as an individual portion. That is just extremely excessive and wasteful.

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