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.
4 Tbsp. olive oil, divided (we used extra-virgin olive oil)
1 small onion, chopped
1 garlic clove, minced
5 cups fresh baby spinach
¼ tsp. crushed red pepper flakes
¼ tsp. black pepper, freshly ground
¼ cup chopped walnuts, toasted
Take a shallow bowl and add the egg to it. Take another shallow bowl and add to it the bread crumbs, Italian seasoning, ½ tsp. salt, garlic powder and the paprika, stirring to combine. Take each fillet and dip it in the egg first, followed by the bread crumb mixture.
Take a large skillet out and pour 3 tablespoons of the oil in, setting the heat to medium. Once the oil’s hot, add in the fish and cook for 4 to 5 minutes on each side (4 minutes per side did the job for us) or until the fish looks golden brown and the fish flakes easily with a fork. Once cooked, put them on a plate and keep them warm.
In the same skillet you cooked the fish in, pour in the last of the oil. Once the oil’s hot again, add in the onion and cook until it’s tender. Toss in the garlic, cooking for another minute before mixing in the spinach, pepper flakes, pepper, and the remaining salt. Continuously stir for 3-4 minutes or until all of the spinach has wilted. Serve this on the side with the fish, sprinkling the spinach with the toasted walnuts.
The breadcrumb mixture was so good ! The tilapia was moist and flavorful and there was a butter-like flavor as well. The flavor of the spinach was really good and paired well with the fish as well. The walnuts add a nice texture and flavor to the dish as well.
-1 pound fresh or frozen tilapia, pike, or orange roughy fillets (we used frozen tilapia)
-2 Tbsp. all-purpose flour
-2 Tbsp. cornmeal (we used yellow cornmeal)
-1 Tbsp. chili powder
-2 tsp. ground cumin
-1 ½ to 2 tsp. ground red pepper (we used 2 tsp.)
-1 tsp. salt (we used kosher salt)
-½ tsp. paprika (we used smoked paprika)
-¼ to ½ tsp. black pepper (we used ½ tsp. of freshly ground black pepper)
-3 Tbsp. cooking oil (we used Colavita Extra-Virgin Olive Oil)
-Fresh cilantro sprigs (optional) (we didn’t use it)
1.) Thaw the fish if you’re using frozen fish. Rise the fish and pat dry with paper towels (we din’t rinse the fish but we did pat it dry). Cut the fish into 4 serving size pieces (we didn’t slice up the fish). Measure the thickness of the fish (we didn’t) and leave the fish off to the side for now.
2.) Take a shallow dish out and add the following ingredients to it, mixing them together: flour, cornmeal, chili powder, cumin, red pepper, salt, paprika, and black pepper. Place the fish in the shallow dish mixture, turning to make sure the fish is evenly coated, shaking off any excess.
3.)Take a 12-inch skillet out and pour the oil in, setting the heat to medium. Once the oil’s hot, place the fish in the skillet and let it cook for 4 to 6 minutes per ½ inch of thickness, flipping over the fish once during the cooking time. You’ll know the fish is cooked once it flakes easily via a fork and the coating looks golden brown. Take the fish out of the skillet and place it on a paper towel lined plate to drain. Garnish the fish with the cilantro at this point if you’re using it.