Creative Cooking with Southern Flair!
Blackened Fish
with
Lemon Dill Slaw
Ingredients
4-4 ounce white fish filets such as flounder, grouper, tilapia, etc
Olive oil or your preference
Lemon, Dill Slaw
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
3 cups green cabbage, thinly sliced
1 cup sweet onion, thinly sliced
1/2 cup dill pickle, deseeded & thinly sliced
2 tablespoons fresh dill, chopped
Garlic Aioli
1 cup mayonnaise
1 teaspoon coarse, black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon sugar
Blackening Rub
1 tablespoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
Whisk all spices together
Directions
Lemon, Dill Slaw
Whisk the lemon juice, sugar and salt together in s small bowl until dissolved. Pour over the remaining ingredients and toss well.
Garlic Aioli
Whisk all of the ingredients together in a small bowl and set aside until ready to use.
Blackened Fish
Rub both sides of each filet with blackening mixture. Heat 3 tablespoons of oil in a non-stick frying pan, over medium heat. Once oil is hot, place tilapia filets in pan and cook each side for about 2-3 minutes or until cooked through. Remove and plate on a plate.
Slice hoagie rolls and place cooked fish segments on the bottom half. Generously spread the aioli on top and then top with the slaw. Serve immediately.