Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

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Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

Servings: 4 servings
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

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
1/2 cup (1 stick) butter, melted
4 (10-ounce) tilapia fillets
4 Kaiser buns, split, buttered and toasted
Cilantro Lime Mayonnaise, recipe follows
Store-bought mango salsa

Cilantro Lime Mayonnaise:
1 cup mayonnaise
1/4 cup freshly chopped cilantro leaves
1 tablespoon fresh lime juice


In a shallow dish, combine first 6 ingredients.

Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:

In a small bowl, combine all ingredients. Cover and chill.

Show: Paula's Home Cooking
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Reader Comments:


LOVED it! AMAZING recepie and SOOOO easy to make. How many calories per serving though

By niki on February 02, 2012


Mazel-tov Paula, you gorgeous cook you...

By Paul Trice on January 22, 2012


By MARIA PETERSON on July 02, 2011


This was excellent! I didn't have access to cilantro here in Korea, so i used basil from my garden. It was awesome. I also don't have mango chutney, unfortunately. Maybe I'll pick up a jar on my next trip to the USA

By Juliana on May 15, 2011


I used only the fish for a diet dish. It worked. I was not able to finish it. The worst fish I've ever tasted.

By mcheffin on January 25, 2011


Love your down home cooking people forget how to crook with real ingredients to make great tasting food

By calvin adams on January 24, 2011


Delicious! I took the advice posted here & cut back on the thyme and this recipe was a big hit with my husband. I loved it too - definitely something I'll make again and again! Yummm!

By Anonymous on January 16, 2010


In most blackening seasoning recipes, the amount of thyme is in relation to the amount of paprika. In this recipe the amount of sweet paprika is great, thus the thyme is a larger amount. Certainly make it with less thyme next time if you don't care for the pungent taste of the thyme. Hope you give it another shot and make it your own. Libbie Summers, Paula Deen Food Editor

By Anonymous on January 11, 2010

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