- 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