Cajun-Spiced Tilapia Sandwiches with Rémoulade Sauce

Cajun-Spiced Tilapia Sandwiches

with Rémoulade Sauce

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 740 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). We’re serving a side of simply roasted sweet potatoes to round out the hearty meal.
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Cajun-Spiced Tilapia Sandwiches with Rémoulade Sauce
Title
  • 4 Tilapia Fillets
  • 4 Small Baguettes
  • 1 clove Garlic
  • 1 head Butter Lettuce
  • 1 Tbsp Creamy Mustard Sauce
  • ¼ cup Mayonnaise
  • 2 oz Pickle Chips
  • 1 Tbsp Capers
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1½ lbs Sweet Potatoes
  • ¼ cup Sour Cream
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F.Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces.Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, 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. Roughly chop the peppers.

Make the rémoulade sauce:
3 Make the rémoulade sauce:

Meanwhile, in a bowl, combine the creamy mustard sauce, mayonnaise, sour cream, 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 cooked 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 half the vinegar (you will have extra). 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, chopped peppers, dressed lettuce (you may have extra lettuce), and a drizzle of olive oil. Serve the sandwiches with the roasted sweet potatoes on the side. Enjoy!

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F.Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces.Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, 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. Roughly chop the peppers.

Prepare the remaining ingredients:
Make the rémoulade sauce:
3 Make the rémoulade sauce:

Meanwhile, in a bowl, combine the creamy mustard sauce, mayonnaise, sour cream, 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 cooked 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 half the vinegar (you will have extra). 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, chopped peppers, dressed lettuce (you may have extra lettuce), and a drizzle of olive oil. Serve the sandwiches with the roasted sweet potatoes on the side. Enjoy!

Finish & serve your dish: