In place of fried shrimp, spice-rubbed tilapia lightens the calorie load while still harnessing classic Cajun flavors.
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon kosher salt
4 (5-oz.) skinless tilapia fillets
2 tablespoons canola oil, divided
4 (2-oz.) hoagie rolls, split
1/4 cup canola mayonnaise
1 1/2 tablespoons chopped drained capers
1 tablespoon Creole mustard
1 tablespoon unsalted ketchup
2 teaspoons hot sauce
2 cups thinly sliced romaine lettuce
1/4 cup thinly sliced red onion
8 tomato slices
Added sugars 1g
Calcium 3% DV
Potassium 5% DV
How to Make It
Stir together paprika, black pepper, cayenne, and salt in a small bowl. Rub spice mixture evenly over fillets.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of fish to pan; cook until fish flakes easily with a fork, 2 to 3 minutes per side. Remove fish from pan. Repeat process with remaining 1 tablespoon oil and remaining fish.
Preheat broiler to high with oven rack in top position.
Arrange rolls, cut sides up, in a single layer on a baking sheet. Broil until golden, 30 to 45 seconds.
Stir together mayonnaise, capers, mustard, ketchup, and hot sauce in a bowl. Spread mixture over cut sides of rolls. Place lettuce, onion, and tomato on bottom halves of rolls. Add fish; cover with top halves of rolls.
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