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

4 servings
25 min
20 min
Very Easy


Number of serving: 4
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


  • 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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