Blackened Tilapia Po’boys

In the location of fried shrimp, spice-rubbed tilapia lightens the calorie load whilst still harnessing conventional Cajun flavors.

Blackened Tilapia Po’boys
Blackened Tilapia Po’boys


  • 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

How to Make It

Step 1

Stir together paprika, black pepper, cayenne, and salt in a small bowl. Rub spice mixture evenly over fillets.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of the éfish 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.

Step 3

Preheat broiler to high with oven rack in top position.

Step 4

Arrange rolls, cut sides up, in a single layer on a baking sheet. Broil until golden, 30 to 45 seconds.

Step 5

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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