• Before starting, wash and dry all produce.
• Trim roots or top of radishes, if needed. Slice radishes into 1/4-inch rounds.
• Thinly slice green onions.  
• In a medium bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and half the sesame seeds. 
• Add radishes and green onions. Season with salt. Toss to coat. Set aside.

• Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and Zesty Garlic Blend.
• Heat a large non-stick pan over medium.
• When hot, add remaining sesame oil and 1/2 tbsp (1 tbsp) oil, then add tilapia. Pan-fry 3-4 min per side, until tilapia is cooked through.** (NOTE: Cook in batches if needed.)

• Meanwhile, heat a small pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) oil, then sugar snap peas and remaining sesame seeds. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until tender-crisp. (TIP: You can skip this step if you prefer sugar snap peas cold and crunchy for dipping!)

• Halve buns and place in the toaster. Toast for 2-3 min, until golden.
• Spread top buns with 1 tbsp spicy mayo. 
• Cut tilapia in half lengthwise. 
• Drain liquid from pickled radishes. Arrange tilapia and pickled radishes on bottom buns, then sandwich with top buns.
• Divide sandwiches and sugar snap peas between plates.
• Serve remaining spicy mayo on the side for dipping. 

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia. Work in batches if necessary.