Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Rémoulade Sauce

Cajun-Spiced Tilapia Sandwiches

with Roasted Broccoli & Rémoulade Sauce

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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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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Cajun-Spiced Tilapia Sandwiches with Roasted Broccoli & Rémoulade Sauce
Title
  • 4 Tilapia Fillets
  • 4 Small Baguettes
  • 1 clove Garlic
  • 1 lb Broccoli
  • 1 head Butter Lettuce
  • 1 Tbsp Creamy Mustard Sauce
  • ½ cup Mayonnaise
  • 2 oz Pickle Chips
  • 1 oz Sweet Piquante Peppers
  • 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)
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, finely grate into a paste (or use the small side of a box grater). 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:

Place the broccoli florets on a sheet pan. 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 combine. Taste, then season with salt and pepper if desired. 

Make the rémoulade sauce:
3 Make the rémoulade sauce:

Meanwhile, in a bowl, combine the creamy mustard sauce, 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 enough of the spice blend to coat (you may have extra). 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, or until browned and cooked through* (if the pan seems dry, add a drizzle of olive oil before flipping). 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 medium 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, rémoulade sauce, halved pickle chips, halved fish, and dressed lettuce (you may have extra lettuce). Serve the sandwiches with the dressed broccoli on the side. Enjoy!

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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, finely grate into a paste (or use the small side of a box grater). 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:

Place the broccoli florets on a sheet pan. 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 combine. Taste, then season with salt and pepper if desired. 

Roast & dress the broccoli:
Make the rémoulade sauce:
3 Make the rémoulade sauce:

Meanwhile, in a bowl, combine the creamy mustard sauce, 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 enough of the spice blend to coat (you may have extra). 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, or until browned and cooked through* (if the pan seems dry, add a drizzle of olive oil before flipping). 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 medium 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, rémoulade sauce, 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: