Cajun Tilapia Sandwiches

  • ¾ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • 4 (5-oz.) skinless tilapia fillets
  • 2 tablespoons canola oil, divided
  • 4 brioche hamburger buns
  • ¼ cup mayonnaise
  • 1 ½ tablespoons chopped drained capers
  • 1 tablespoon Creole mustard
  • 1 tablespoon ketchup
  • 2 teaspoons hot sauce

Stir together the smoked paprika, black pepper, cayenne, and salt in a small bowl. Rub the spice mixture evenly over the tilapia fillets.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add half of the fish to the skillet; cook until the fish flakes easily with a fork, 2 to 3 minutes per side. Remove the fish from the skillet. Repeat the process with the remaining 1 tablespoon of canola oil and the remaining fish.

Preheat the broiler to high with the oven rack in the top position.

Arrange hamburger buns, cut sides up, in a single layer on a baking sheet. Broil until golden, 30 to 45 seconds.

Stir together the mayonnaise, capers, mustard, ketchup, and hot sauce in a bowl. Spread the mixture over bottom portions of buns. Add the cooked fish fillets; cover with the top halves of the buns.

  • Yields: 4 fish sandwiches
  • Preparation Time: 20 minutes
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