with Spicy Remoulade and Charred Corn Slaw
These Cajun-style fish sandwiches deliver on spice and everything nice! With a do-it-yourself spicy remoulade sauce and refreshing sweet corn coleslaw, these filling sandwiches bring the excitement and the heat!
Allergens
Utensils
Tags
Tilapia
300 g
Artisan Bun
2 unit(s)
Coleslaw Cabbage Mix
170 g
Corn Kernels
113 g
Lemon
1 unit(s)
Parsley
7 g
Dill Pickle, sliced
90 mL
Yogurt Sauce
3 tbsp
Mayonnaise
2 tbsp
Cajun Spice Blend
1 tbsp
Whole Grain Mustard
1 tbsp
Sugar
0.5 tsp
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
- Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
- Roast in the middle of the oven, tossing corn halfway through, until dark-brown in spots, 5-6 min.
- Meanwhile, finely chop parsley.
- Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tilapia dry with paper towels, then season with pepper and 2 tsp (4 tsp) Cajun Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook, flipping once, until tilapia is opaque and cooked through, 2-3 min per side.**
- Meanwhile, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cabbage coleslaw mix, corn, diced pickles and parsley to the bowl with dressing. Toss to coat.
- Halve sandwich buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine in another small bowl.
- Spread remoulade on buns. Stack pickles and tilapia on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if desired!)
- Divide sandwiches and coleslaw between plates.
770
kcal
Calories
39
g
Fat
7
g
Saturated Fat
65
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
43
g
Protein
95
mg
Cholesterol
1440
mg
Sodium
0.1
g
Trans Fat
1100
mg
Potassium
350
mg
Calcium
5
mg
Iron
