In the location of fried shrimp, spice-rubbed tilapia lightens the calorie load whilst still harnessing conventional 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
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 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.
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.Open Next Page To See More!