Sometimes, when I sit down to write up a recipe post, I can’t find anything to say. This is one of those times.
Because, really, the beauty of this sandwich is that it’s so simple.
Grilled fish that cooks up quick on a George Foreman or other indoor grill.
Cajun seasoning kicks the flavor up a notch or three.
Homemade tartar sauce that is just mayo with a little sweet relish stirred in.
Put it on a bun, serve it with fries and carrot sticks or salad. It’s a little out of the ordinary, but casual and easy enough for a weeknight supper.
The fish is in a bowl of water to thaw. It takes about 15-20 minutes to thaw like this.
I thought the sandwiches would be great with lettuce, tomato and red onion. Sadly, I didn’t have any of those.
- 12 small or 6 large tilapia fillets
- Cajun or Creole seasoning, to taste
- ⅓ cup mayonnaise
- 1-2 Tbs. sweet pickle relish, depending on how pickley you like it
- 6 sandwich buns
- Sprinkle seasoning on one or both sides of the fish. Go as heavy or light as you like.
- Grill fish on a George Foreman or other indoor grill for about 5-6 minutes.
- Stir relish and mayo together to make tartar sauce.
- Serve fish on buns with tartar sauce. Add lettuce, tomato and red onion if desired.
How often do you eat fish?