These are delicious – like they seriously taste restaurant-bought. Or I’m just a really amazing cook.
Or maybe both.
Tilapia Poboys
Inspired here
- 3/4 t paprika
- 1/2 t black pepper
- 1/2 t cayenne pepper
- 1/4 t kosher salt
- 4 (5-oz.) skinless tilapia fillets
- 2 T canola oil, divided
- 4 (2-oz.) hoagie rolls, split
- 1/4 c canola mayonnaise
- 1 1/2 T chopped drained capers
- 1 T mustard
- 1 T ketchup
- 2 t Tabasco
- 2 c thinly sliced romaine lettuce
- 1/4 c thinly sliced red onion
- 8 tomato slices
Stir together spices in a small bowl. Rub spice mixture evenly over fillets. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of fish to pan; cook until fish flakes easily with a fork, 2 to 3 minutes per side. Remove fish from pan. Repeat process with remaining 1 tablespoon oil and remaining fish. Preheat broiler to high with oven rack in top position. Arrange rolls, cut sides up, in a single layer on a baking sheet. Broil until golden, 30 to 45 seconds. Stir together mayonnaise, capers, mustard, ketchup and Tabasco in a bowl. Spread mixture over cut sides of rolls. Place lettuce, onion, and tomato on bottom halves of rolls. Add fish; cover with top halves of rolls.