Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Remoulade

Cajun-Spiced Tilapia Sandwiches

with Roasted Broccoli & Remoulade

40 MIN
+$2.95/serving 4 Servings
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  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp

    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 peppadew peppers and just a touch of tangy vinegar.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Remoulade
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 4 Small Baguettes
    • 1 clove Garlic
    • 1 lb Broccoli
    • 1 head Butter Lettuce
    • 1 Tbsp Dijonnaise
    • ½ cup Mayonnaise
    • 3 oz Pickle Chips
    • 1 Tbsp Capers
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 1 oz Pickled Peppadew Peppers
    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 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 shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    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, cooked shrimp, 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 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 shrimp

    Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    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, cooked shrimp, 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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