Yum, yum: Spiced Tilapia Sandwich with Onion Salad

Summer screams for barbecue: greasy, juicy burgers, creamy potato salad and bright yellow ears of corn slathered with butter and a generous helping of salt. The thought of all of those tasty dishes makes our arteries clog! Oh, how deathly delicious. 
We recently picked up a copy of Canadian Living’s The Barbecue Collection to expand our grilling repertoire. With this hit of inspiration, we are in full force planning backyard bashes and cozy cook-outs. 
We tried out this tilapia sandwich recipe first, since it sounded delicious and seemed pretty easy to make. Coming in at 480 calories, the sandwich will not only satiate your taste buds, but it’s also waistline friendly (as long as you stick to a salad as a side instead of chips or something creamy). A great choice after a summer of indulging in burgers, chicken wings, beer and other high calorie treats.
Spiced Tilapia Sandwich with Onion Salad

1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp each salt and pepper
½ tsp cayenne pepper
4 tilapia or catfish fillets, each 6 oz/175 g
4 tsp olive oil
8 slices of thickly cut bread or buns*

*We hit up a local bakery for some soft artisan buns.
Onion Salad
1 cup thinly sliced white or sweet onion
1 tsp salt
¼ cup chopped fresh parsley
4 tsp lemon juice
2 tsp extra-virgin olive oil
½ tsp paprika
Tahini Yogurt Sauce
¼ cup plain yogurt*
3 tbsp tahini
2 tbsp lemon juice
¼ tsp ground cumin
½ tsp hot pepper sauce
*we substituted Greek yogurt for plain. It’s thicker and packs a protein punch.
Onion Salad
Toss onion with 1 tsp salt; let stand for 20 minutes.
Using hands, squeeze out moisture: rinse under cold water and drain, pressing to remove excess moisture.
Toss together onions, parsley, lemon juice, oil, paprika and pinch salt.
Tahini Yogurt 
Mix together yogurt, tahini, lemon juice, cumin and hot pepper sauce.
Mix together paprika, coriander, cumin, salt, pepper and cayenne; sprinkle all over fish.
Brush with oil. Grill on greased grill over medium-high heat, turning once until fish flakes easily, about 6 minutes.

Serve on bread with Tahini Yogurt Sauce and Onion Salad.

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