Grilled Tilapia Sandwich with Lemon-Dill Spread
Prep: 15 minutes
Grill: 6 minutes • Serves: 4
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill fronds
1-1/2 teaspoons Creole or Cajun seasoning
1 teaspoon lemon zest
4 tilapia fillets (about 1-1/4 pounds)
Nonstick cooking spray
4 onion buns or mini sub buns
1 cup baby spinach leaves or baby arugula
2 medium Roma tomatoes, thinly sliced
1.Prepare outdoor grill for direct grilling over medium heat. In small bowl, stir mayonnaise, mustard, lemon juice, dill, 1/2 teaspoon Creole seasoning and lemon zest until well combined; cover and refrigerate until ready to serve.
2.Sprinkle both sides of tilapia with remaining 1 teaspoon Creole seasoning and spray with nonstick cooking spray. Place tilapia on hot grill rack and cook 6 to 8 minutes or until tilapia turns opaque throughout and internal temperature reaches 145°, turning once halfway through cooking. Place buns, cut side down, on grill and cook 1 minute or until toasted.
3.Spread about 2 tablespoons mayonnaise mixture on cut sides of each bun. Fill buns with tilapia, spinach and tomato slices to serve.
Approximate nutritional values per serving:
401 Calories, 8g Fat (1g Saturated), 71mg Cholesterol,
775mg Sodium, 47g Carbohydrates, 2g Fiber, 32g Protein