Blackened Tilapia Sandwiches

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 523.2
  • Total Fat: 13.3 g
  • Cholesterol: 87.5 mg
  • Sodium: 290.4 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 11.6 g
  • Protein: 42.3 g

View full nutritional breakdown of Blackened Tilapia Sandwiches calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    For the salsa:
    1 mango, chopped
    1 red pepper, chopped
    1 red onion, chopped
    1 tsp. minced garlic
    6 Tbsp. lime juice
    1 Tbsp. chopped jalapeno
    Salt and pepper to taste

    For the fish:
    cup paprika
    2 Tbsp. ground thyme
    2 tsp. onion powder
    1 tsp. garlic powder
    Red pepper and salt to taste
    2 8 oz. tilapia filets

    4 slices Ezekiel bread, toasted
    2 Tbsp. mayonnaise
    1 Tbsp. chopped cilantro
    1 tsp. lime juice
    Pepper to taste


1. In a small bowl combine all of the ingredients for the salsa. Cover and chill.
2. In a small bowl mix the mayonnaise, cilantro, lime and pepper. Cover and chill.
3. In a shallow dish combine the paprika, thyme, onion powder, garlic powder, pepper and salt. Mix to combine. Dip the fish into the spice mixture to coat.
4. Heat a heavy skillet over medium heat, spray with cooking oil, and cook the fish for 3-4 minutes per side or until the fish flakes easily when tested with a fork.
5. Spread the cilantro mayo on 1 side of the bread and place the cooked fish on top. Top with the salsa and the other slice of bread.

Number of Servings: 2

Recipe submitted by SparkPeople user CPEANUT.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.