Sautéed Tilapia PoBoy

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fish sandwich

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  • 2 (4-oz) tilapia filets
  • 2 (6-in) slices (2-oz) Leidenheimer French Bread loaves, sliced open
  • 1 medium sweet onion, sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp thyme
  • 2 tbsp rosemary
  • 2 tbsp granulated garlic
  • Sea salt and black pepper (to taste)
  • Green leaf lettuce, chopped
  • Extra-virgin olive oil mayo
  • Roasted sweet potatoes


In a small bowl, mix together the salt, pepper, garlic, rosemary, thyme and parsley. Season both sides of the tilapia filets with seasoning mix and set aside for about 5 minutes.

In large skillet over medium heat, add olive oil and filets. Cook fish about 5 to 8 minutes per side. Add onions and Worcestershire sauce. Cover and let simmer another 5 minutes or until onions are soft. Remove from heat.

Lightly toast French bread in oven. Spread mayo on one side. Add lettuce, tomatoes, avocados and tilapia filet. Top with other half of French bread.

Serve with roasted sweet potatoes.


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