Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Ai |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The sweet crunch of cranberry coleslaw, creamy aioli and crispy tilapia on crusty ciabatta. Nothin' better... (Should Read: Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Aioli) Ingredients:
1 cup mayonnaise |
1 tablespoon minced garlic |
1 tablespoon snipped fresh dill |
1 teaspoon fresh-squeezed lemon juice |
2 cups angel hair coleslaw |
1/4 cup chopped onion |
3 -4 tablespoons dried cranberries |
1/3 cup flour |
1 teaspoon kosher salt |
1/4 teaspoon fresh coarse ground black pepper |
4 tilapia fillets, rinsed, patted dry |
1 -2 tablespoon extra virgin olive oil |
4 (7 inch) ciabatta rolls, cut in half horizontally (toast if desire) |
Directions:
1. For the Lemon Dill Aioli: In small bowl, combine mayonnaise, garlic, dill and lemon juice; refrigerate, covered.
2. For the dried Cranberry Coleslaw: In small bowl, combine coleslaw, onion and dried cranberries; set aside.
3. For the Tilapia: In shallow pan, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In large skillet, heat 1 tablespoon olive oil over medium heat; saute fillets until opaque (10 minute per inch of thickness measured at the thickest part), turning halfway through. Add additional olive oil, if needed, before turning.
4. To Assemble: Spread cut edges of ciabatta rolls with Lemon Dill Aioli; top with fillet and coleslaw mixture. Cut in half on the diagonal; serve immediately.
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