Plate with grapes and coleslaw for a weeknight supper.
3 tablespoons yellow cornmeal
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
2 tablespoons butter, softened
1 teaspoon grated lime rind
1/2 teaspoon fresh lime juice
4 (1 1/2-ounce) French bread rolls, toasted
4 (1/4-inch-thick) slices tomato
1 cup shredded red leaf lettuce
How to Make It
Combine the first 6 ingredients in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.
Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.
Combine butter, rind, and juice in a small bowl; stir well.
Spread 1 1/2 teaspoons butter mixture over cut side of each of 4 roll tops. Place 1 fillet, 1 tomato slice, and 1/4 cup lettuce on each of 4 roll bottoms. Place top halves of rolls on sandwiches.
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Based on other reviewers, I made a lime mayo (with garlic in mine) instead of the butter. I also used flounder instead of tilapia because that is what I had on hand. Served with recommended coleslaw and red grapes. We would make this again.
I agree with previous reviewers that the lime butter got lost on the sandwich which was disappointing because it was a great flavor. I didn't love the breading on this fish, but my BF liked the sandwich overall. I probably won't make it again.
This was a great quick weeknight dinner. The lime butter was a nice touch, but I think it may almost be better if it was lime mayo. Next time I think I'll replace the butter with low-fat or fat-free mayo. That would make it just a little creamier and cut the heat of the breading a little bit too.
This sandwich wasn't very exciting. The cornmeal provided a nice texture, but I didn't think the crust had much flavor. The lime butter was good on our corn on the cob, but got "lost" on the sandwich. While this wasn't bad, I don't think I'll be making it again.
This is a new favorite in our house! I followed the recipe exactly (with the exception of corriander, since I didn't have on hand) and it turned out great. Very tasty. I didn't make the lime butter, but made a spicy remoulade instead. My husband and I both love the crunch from the cornmeal. I look forward to making this again.
This was a simple and inexpensive recipe. At first, I wasn't sure if there was going to be a lot of taste, but the spicy cornmeal mix along with the cooling lime butter was perfect. I started off broiling it like it instructed, but my broiler pan was smoking up my oven so I ended up pan-frying it a little in some canola oil and it turned out terrific! I also lightly buttered the rolls and fried them in the pan instead of toasting them, then added the lime butter.
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