Tilapia Sandwich with Cranberry Coleslaw and Lemon Dill Aioli

Serves 4
  • 1/3 cup flour
  • 1 tsp. kosher salt
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper
  • 4 tilapia fillets
  • 1-2 tbsp. Kowalski's Extra Virgin Olive Oil, as needed
  • 4 demi ciabatta rolls, cut in half horizontally
  • - Lemon Dill Aioli (recipe below)
  • - Cranberry Coleslaw (recipe below)

In a shallow dish, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In a large nonstick skillet, heat 1 tbsp. oil over medium heat; sauté fillets until opaque (10 min. per inch of thickness of fish, measured at the thickest part), turning halfway through. Add additional tbsp. olive oil if needed before turning. Spread cut sides of rolls with Lemon Dill Aioli; top with fish and Cranberry Coleslaw. Cut in half on the diagonal; serve immediately.

LEMON DILL AIOLI: In small mixing bowl, combine 1 cup mayonnaise, 1 tbsp. minced garlic, 1 tbsp. chopped fresh dill and 1 tsp. fresh squeezed lemon juice; refrigerate, covered, until ready to use.

CRANBERRY COLESLAW: In a small mixing bowl, combine 2 cups angel hair coleslaw, 1/4 cup chopped onion and 1/4 cup dried cranberries; refrigerate, covered, until ready to use.