Since discovering the recipe for Chimichurri mayo, I have thought non-stop about it. Ok, ok.. that's a lie, I stop thinking about it from time to time, but I do think about it a lot. So, of course, when I had a craving for fish sandwiches, I knew exactly what kind of kicked up mayo I would use. The combination was fantastic, but I'll be honest... the fish could have salt and pepper on it and it would still be amazing.. the mayo really makes the sandwich. And of course, for those that don't like fish..... think chicken sandwiches.....YUM!!!
Spicy Grilled Tilapia Sandwiches with Chimichurri Mayo
Fish recipe created by Jenn's Food Journey, Mayo recipe adapted from Kraft
1 Tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
3-4 Tilapia fillets
lettuce or coleslaw
For the mayo -
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1 garlic clove, finely minced
1/4 teaspoon red pepper flakes
In a small bowl, mix together the paprika, garlic and onion powder, salt, pepper and cayenne until combined. Tear off squares of aluminum foil large enough to form a packet around the fish and spray with non-stick spray. Place one piece of fish on each piece of aluminum and sprinkle liberally with seasoning. Pull the long sides of the aluminum together and fold to seal. Fold and seal open ends to form a packet.
Preheat grill to 325 degrees F. Place the fish packets over direct heat and grill 12-15 minutes, or until the fish flakes easily with a fork. Make sure to rotate the packets half way through the cooking time. Carefully remove from the grill and allow to rest.
Meanwhile, mix all the ingredients together for the mayo, until well combined. Spread on cut ends of the hoagie buns and build your sandwich however you wish. Serve immediately and enjoy!
One Year Ago: Beef Short Ribs with Grilled Baby Bok Choy
Two Years Ago: Oven Baked Fish 'N Chips