Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Ai

Total Time
Prep 0 mins
Cook 10 mins

The sweet crunch of cranberry coleslaw, creamy aioli and crispy tilapia on crusty ciabatta. Nothin' better... (Should Read: Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Aioli)

Ingredients Nutrition


  1. For the Lemon Dill Aioli: In small bowl, combine mayonnaise, garlic, dill and lemon juice; refrigerate, covered.
  2. For the dried Cranberry Coleslaw: In small bowl, combine coleslaw, onion and dried cranberries; set aside.
  3. For the Tilapia: In shallow pan, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In large skillet, heat 1 tablespoon olive oil over medium heat; saute fillets until opaque (10 minute per inch of thickness measured at the thickest part), turning halfway through. Add additional olive oil, if needed, before turning.
  4. To Assemble: Spread cut edges of ciabatta rolls with Lemon Dill Aioli; top with fillet and coleslaw mixture. Cut in half on the diagonal; serve immediately.
Most Helpful

Mmmmm, I scaled down for one and thoroughly enjoyed this delightful fish sandwich. I used perch and the thin buns. I did use dried dill(I know, fresh would have been even better). Thanks! Made for My 3 Chefs event.

Sharon123 October 02, 2013

Delicious! I used fresh hogfish and it took about two minutes per side - think the cooking time should be much shorter for tilapia as well, if the oil is hot enough. I used peanut oil instead of olive oil. Yummy sandwich!

FLKeysJen January 28, 2014