Meals Matter

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Contributed By: scholarwhirl101
Recipe courtesy Paula Deen, 2007

Paula Deen Episode: Purse Pleasers, 2007. Tangy with a kick. Absolutely wonderful.

Ingredients

1/4 cup Sweet paprika

2 tablespoons Ground thyme

2 teaspoons Onion powder

1 teaspoon Garlic powder

1 teaspoon Salt

1/4 teaspoon Ground red pepper

1/2 cup (1 stick) butter, melted

4 (10-ounce) tilapia fillets

4 Kaiser buns, split, buttered and toasted

Cilantro Lime Mayonnaise, recipe follows

Salsa:

1 Mango, chopped small

1 Red pepper, chopped small

1 Red onion, chopped small

1/4 cup Cilantro, chopped

1 teaspoon Garlic, minced

1/4 cup Pineapple juice

6 tablespoons Lime juice

1 tablespoon Fresh chili pepper, chopped

Salt and pepper, to taste

Cilantro Lime Hummus:

1/2 cup Hummus

1/4 cup Freshly chopped cilantro leaves

1 tablespoon Fresh lime juice

In a small bowl, combine all ingredients. Cover and chill

Preparation

1. For salsa, mix all ingredients together and set aside. For Cilatro Lime Mayo: In a small bowl, combine all ingredients. Cover and chill.

2. In a shallow dish, combine first 6 ingredients.

3. Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.

4. Heat a cast iron skillet over medium-high heat until hot.

5. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

7. Spread Cilantro Lime Mayonnaise evenly over toasted buns.

8. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cook's Notes

I had it w/o the Cilantro lime hummus. It was wonderful. See photo here: http://www.foodnetwork.com/recipes/paula-deen/blackened-tilapia-sandwich-with-cilantro-lime-mayonnaise-recipe/index.html

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