Paula deen's lean: blackened tilapia sandwich with cilantro lime mayonnaise

Ingredients

• 1/4 cup sweet paprika
• 2 tablespoons ground thyme
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons Extra Virgin Olive Oil
• 4 tilapia fillets
• 4 wheat buns
• Cilantro Lime Mayonnaise, recipe follows
• Store-bought mango salsa
• 1 cup Hellman's mayonnaise dressing
• 1/4 cup freshly chopped cilantro leaves
• 1 tablespoon fresh lime juice

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Preparation

• In a small bowl, combine all ingredients. Cover and chill.
• In a shallow dish, combine first 6 ingredients.
• Pour EVOO into another shallow dish. Dip fish fillets in EVOO. Then coat with the spice mixture.
• Heat a grill pan over medium-high heat until hot. Cook prepared fish for about 3-4 minutes on each side or until fish flakes easily with a fork.
  
• Spread Cilantro Lime Mayonnaise Dressing evenly over buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

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