Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise w/ Three Bean Salad,...

Dinner Tonight: Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise w/ Three Bean Salad, and Baked Fingerling Parm Potato Wedges

Wow they said it was going to be frigid and they got that one right! I went out to get the morning papers this morning a bit before 7:00 AM and the outside thermometer read -1, below zero!! The wind chill they said was making it -9. A good day to stay in and cook and try some new recipes like, Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise w/ Three Bean Salad, and Baked Fingerling Potato Wedges.


Both the Blackened Tilapia and 3 Bean Salad were based on recipes from Paula Deen Shows once again, that I adjusted to make them lighter and easier to prepare. To make the Blackened Rub for the Tilapia I mixed a 1/4 cup paprika, 2 tablespoons ground thyme, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon sea salt, and 1/4 teaspoon ground red pepper. In a shallow dish, combine the 6 ingredients. Wash the fillets off with water and pat dry with a paper towel and coat with seasoning mixture. Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork. Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with arugula, and cover with top half of bun (I used Aunt Millie's Light Whole Grain Buns) . This makes one fine fish sandwich! The Blackened Seasoning gives the heat and the Cilantro Mayo gives a cool and creamy taste. I've left the recipe for both the Blackened Tilapia and Cilantro Lime Mayonnaise at the end of the post. If you make the Blackened Tilapia you have to make the Cilantro Lime Mayonnaise, their a perfect pair!


For side dishes I prepared a 3 Bean Salad and Baked Pa rm Fingerling Potato Wedges. Both were very easy to prepare, which I love, and both delicious! First time I had fixed the 3 Bean Salad and it was another one that was inspired from a Paula Deen. I was prepared to make it exactly from her recipe but while at Walmart picking up a few items I came across a can of Read 3 Bean Salad. It came seasoned and ready to serve, I did add 1 Tbsp of Dijon Mustard. I love this 3 Bean Salad, what a great side dish is for any meal or just having it for a lunch! Then I also had Baked Fingerling Parm Potato Wedges. I quartered 5 Fingerling Potatoes, put them in a large bowl and added Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper, Parsley, and Kraft Parmesan Shredded Cheese. Mixed them until the Potatoes were well coated and baked them at 400 degrees for about 25 minutes or until fork tender. Needless to say there was nothing left to save or throw away! Everyone loved the meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.



 


Read Salads - 3 Bean Salad

READ products are delicious, nutritious, ready-to-eat side dishes or versatile ingredients in salads, sandwiches and other favorites. A great way to get the "five-a-day" vegetable/fruit servings recommended in the USDA's Food Guide Pyramid.

At Seneca, we combine premium vegetables with a blend of spicy seasonings to create delicious 3-bean and 4-bean salads. READ Southwestern Bean Salad is packed with nutrition and is a great-tasting product that saves time and creates all kinds of delicious dishes. For something different try our German Potato Salad - a tasty, time-saving version of one of America's most popular salad varieties.
Not only do READ Salads taste fresher than other prepared salads, but they also come hassle free. No refrigeration is needed until opened, product has a longer shelf life than other prepared salads, and are less expensive than other prepared salads.

http://www.senecafoods.com/OurBrands/READSalads.shtml

Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

Ingredients
1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon ground red pepper
4 (10-ounce) tilapia fillets
4 Whole Grain Buns
Cilantro Lime Mayonnaise, recipe follows


Directions

In a shallow dish, combine first 6 ingredients.

Rinse fish off and pat dry with a paper towel and coat with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Spread Cilantro Lime Mayonnaise evenly over buns. Place blackened fish on bottom half of bun, top with arugula, and cover with top half of bun.

Cilantro Lime Mayonnaise:

1 cup reduced fat mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice
In a small bowl, combine all ingredients. Cover and chill.