- 3 Tbsp. yellow cornmeal
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt (we used table salt)
- ½ tsp. ground coriander
- 1/8 tsp. ground red pepper (we used ¼ tsp.)
- 4 (6-oz. each) tilapia fillets
- Cooking spray
- 2 Tbsp. butter, softened (we used unsalted butter)
- 1 tsp. grated lime rind
- ½ tsp. fresh lime juice
- 4 (1 ½ oz.) French bread rolls, toasted (we used soft white hoagie rolls with sesame seeds)
- 4 (¼-inch-thick) slices tomato (ours were closer to ½-inch-thick) (we cut our slices in half)
- 1 cup shredded lettuce
- Make sure your oven rack is up one from the middle. Preheat your broiler.
- Take a shallow dish out and mix the first 6 ingredients together in it. Spray both side of each fillet with cooking spray. Coat both sides of the fillets with the cornmeal mixture.
- Take a broiler pan and coat the surface with cooking spray (we lined the pan with aluminum foil and sprayed the foil with cooking spray). Place the fish on the pan and stick it in the oven to cook for 10 minutes or until it’s reached your desired level of doneness (10 minutes worked for us).
- In a small bowl, mix the butter, rind, and lime juice together until thoroughly combined.
- Spread 1 ½ teaspoons of the butter mixture across the cut side of each top roll, placing 1 fillet, 1 tomato slice and ¼ cup of lettuce on each of the roll bottoms. Place the top rolls on the sandwich and enjoy !
This is a delicious sandwich ! The fish was still moist and the crust had a nice crispiness to it. The fillet has a nice flavor and spiciness to it that does get diminished slightly once all the toppings are on the sandwich. We found that we had to add a little more than the 1 ½ teaspoons recommended of butter in order to taste the lime in the sandwich. The tomato slice adds a nice acidity and the lettuce adds freshness as well as a light crunch to the dish.
Recipe source unknown.
Take care everybody !