Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Remoulade

Cajun-Spiced Tilapia Sandwiches

with Roasted Broccoli & Remoulade

40 MIN
4 Servings
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From the Test Kitchen

Flaky tilapia fillets—dusted with a blend of spices like paprika, ground mustard, and cayenne pepper—are sandwiched between crusty, oven-toasted baguettes and creamy rémoulade (a rich combination of mayonnaise, capers, garlic, and more). A simple side of roasted broccoli is brightened with sweet piquante peppers and just a touch of tangy vinegar.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Remoulade
Title
  • 4 Tilapia Fillets
  • 4 Small Baguettes
  • 1 clove Garlic
  • 1 lb Broccoli
  • 1 head Butter Lettuce
  • 1 Tbsp Dijonnaise
  • ½ cup Mayonnaise
  • 2 oz Pickle Chips
  • 1 Tbsp Capers
  • 2 Tbsps Rice Vinegar
  • 1 oz Pickled Peppadew Peppers
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. Roughly chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the baguettes. Cut off and discard the root end of the lettuce; halve lengthwise, then separate the leaves. Halve the pickle chips.

Roast & dress the broccoli
2 Roast & dress the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped peppers, half the vinegar, and a drizzle of olive oil; toss to coat. Taste, then season with salt and pepper if desired. 

Make the remoulade
3 Make the remoulade

Meanwhile, in a bowl, combine the dijonnaise, mayonnaise, chopped capers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.  

Cook the fish
4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through.* Transfer to a cutting board and carefully halve each fillet lengthwise.

*An instant-read thermometer should register 145°F.

Toast the baguettes
5 Toast the baguettes

Meanwhile, place the halved baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned around the edges. Carefully transfer to a work surface.

Finish & serve your dish
6 Finish & serve your dish

Just before serving, in a bowl, combine the lettuce leaves and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat. Assemble the sandwiches using the toasted baguettes, remoulade, halved pickle chips, halved fish, and dressed lettuce (you may have extra lettuce). Serve the sandwiches with the dressed broccoli on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. Roughly chop the capers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the baguettes. Cut off and discard the root end of the lettuce; halve lengthwise, then separate the leaves. Halve the pickle chips.

2 Roast & dress the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped peppers, half the vinegar, and a drizzle of olive oil; toss to coat. Taste, then season with salt and pepper if desired. 

Roast & dress the broccoli
Make the remoulade
3 Make the remoulade

Meanwhile, in a bowl, combine the dijonnaise, mayonnaise, chopped capers, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.  

4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until browned and cooked through.* Transfer to a cutting board and carefully halve each fillet lengthwise.

*An instant-read thermometer should register 145°F.

Cook the fish
Toast the baguettes
5 Toast the baguettes

Meanwhile, place the halved baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 6 minutes, or until lightly browned around the edges. Carefully transfer to a work surface.

6 Finish & serve your dish

Just before serving, in a bowl, combine the lettuce leaves and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Toss to coat. Assemble the sandwiches using the toasted baguettes, remoulade, halved pickle chips, halved fish, and dressed lettuce (you may have extra lettuce). Serve the sandwiches with the dressed broccoli on the side. Enjoy!

Finish & serve your dish
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