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Cajun-Spiced Tilapia Sandwiches
with Roasted Broccoli & Remoulade
40 MIN
4 Servings
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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NutritionPER SERVING
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Calories670 Cals (est.)
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fresh
ingredients
Title
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4 Tilapia Fillets
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4 Small Baguettes
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1 clove Garlic
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1 lb Broccoli
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1 head Butter Lettuce
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1 Tbsp Dijonnaise
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½ cup Mayonnaise
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3 oz Pickle Chips
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1 Tbsp Capers
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2 Tbsps Rice Vinegar
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1 oz Pickled Peppadew Peppers
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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
step-by-step
instructions
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.
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 tilapia
Pat the tilapia 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 a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board and carefully halve each fillet lengthwise.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 tilapia, and dressed lettuce (you may have extra lettuce). Serve the sandwiches with the dressed broccoli on the side. Enjoy!
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.
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 tilapia
Pat the tilapia 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 a drizzle of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a cutting board and carefully halve each fillet lengthwise.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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 tilapia, and dressed lettuce (you may have extra lettuce). Serve the sandwiches with the dressed broccoli on the side. Enjoy!
Tips from Home Chefs