Blackened Tilapia Sandwiches with Cilantro-Lime Mayonnaise

Total Time:
17 min
10 min
7 min

4 servings

  • 1/4 cup sweet paprika
  • 2 tablespoons ground thyme
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/2 cup (1 stick) butter, melted
  • 4 (10-ounce) tilapia fillets
  • Cilantro-Lime Mayonnaise, recipe follows
  • 4 kaiser rolls, split, buttered, and toasted
  • Mango Salsa, recipe follows
  • Cilantro-Lime Mayonnaise:
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • Mango Salsa:
  • 2 mangos, peeled and diced
  • 2 jalapenos, seeded and diced
  • 1 small orange bell pepper, diced
  • 1/2 small red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • Heat a cast-iron skillet over medium-high heat until hot.

  • In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper.

  • Pour the melted butter in another shallow dish.

  • Dip the fish fillets in the melted butter, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side. Spread the Cilantro-Lime Mayonnaise evenly over the toasted buns. Place the blackened fish on the bottom half of the bun, top with Mango Salsa, and cover with the top half of the bun.

Cilantro-Lime Mayonnaise:
  • In a small bowl, combine all the ingredients. Cover and chill.

Mango Salsa:
  • Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.

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    This recipe is featured in:

    Weeknight Summer Dinners