Posted by: gdevi | June 3, 2013

Tilapia Sandwich

I started eating tilapia after I came to the US; in India, most people don’t eat tilapia. It is considered a brackish and bland fish. In general, we prefer sea fish over freshwater fish too, I think. However, over the years that I have eaten tilapia, I have grown to like this fish. My daughter likes it quite a bit, so we make it often. This evening, I made tilapia sandwich for supper with an orange salsa and it was very good. If you are looking for something easy to make for supper, this is a good way to fix the fish.


6 cleaned fillets of tilapia

Marinade for the tilapia

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons creole seasoning — I got this wonderful creole seasoning when I was in New Orleans a couple of years ago. You can store the seasoning in the refrigerator and it will keep for a long time. Creole seasoning tastes the closest to Kerala fish seasoning to me.

1 teaspoon red chili powder

2 tablespoons fresh chopped or dried dill

Mix the marinade well and coat the fish fillets. Keep for 10-15 minutes.

In a flat saucepan, on medium heat, fry the fillets. Don’t add any oil–the fish will fry in the oil of the marinade itself. Tilapia is a soft light fish and will cook easily, in about 8 minutes. The fried tilapia will look like this.


To make the salsa

1 big red or brown onion finely chopped

2 medium sized tomatoes finely chopped

1 big orange, seeded and finely chopped

2 stalks of celery finely chopped

1 green chilli finely chopped

2 tablespoons of cilantro finely chopped

1 tablespoon lime juice

salt to taste

Mix the vegetables and the orange well. (Ideally you should add a few slices of avocado as well. I didn’t have any today.)


Toast sandwich buns and assemble the sandwich with fish fillet topped with salsa. Use tartar sauce, horseradish, mayonnaise, mustard or even tomato sauce with the sandwich. I intend to try it with blue cheese or gorgonzola the next time. It is a light, healthy, delicious sandwich perfect for summer.



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