Fresh Tilapia Sandwiches
Ingredients
⅓ cup
flour
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
4
tilapia fillets
1-2 tbsp.
Kowalski's Extra Virgin Olive Oil, as needed
4
Kowalski's Take & Bake Ciabatta Rolls (from the Bakery Department), baked as directed and split in half horizontally
- Lemon Dill Aioli (recipe below)
- Cranberry Coleslaw (recipe below)
Directions
- In a shallow dish, combine flour, salt and pepper; coat both sides of each fillet in flour mixture.
- In a large nonstick skillet, heat 1 tbsp. oil over medium heat.
- Add fillets to the pan and sauté until opaque (10 min. per inch of thickness, measured at the thickest part); turn fish halfway through cooking time, adding 1 tbsp. additional oil to the pan if needed.
- Spread cut sides of rolls with aioli.
- Place 1 fish fillet on bottom half of each roll; top with slaw.
- Place top halves of rolls over fillings; cut in half on the diagonal. Serve immediately.
LEMON DILL AIOLI: In small mixing bowl, combine 1 cup mayonnaise, 1 tbsp. minced garlic, 1 tbsp. chopped fresh dill and 1 tsp. Kowalski's Freshly Squeezed Lemon Juice; refrigerate, covered, until ready to use.
CRANBERRY COLESLAW: In a small mixing bowl, combine 2 cups angel hair coleslaw, ¼ cup chopped onion and ¼ cup dried cranberries; refrigerate, covered, until ready to use.
