Tilapia Sandwich W Dried Cranberry Coleslaw Lemon Dill Ai

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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)

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Steps

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For the lemon dill aioli: in small bowl , combine mayonnaise , garlic , dill and lemon juice.

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Refrigerate , covered.

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For the dried cranberry coleslaw: in small bowl , combine coleslaw , onion and dried cranberries.

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Set aside.

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For the tilapia: in shallow pan , combine flour , salt and pepper.

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Coat both sides of each fillet in flour mixture.

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In large skillet , heat 1 tablespoon olive oil over medium heat.

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Saute fillets until opaque , turning halfway through.

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Add additional olive oil , if needed , before turning.

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To assemble: spread cut edges of ciabatta rolls with lemon dill aioli.

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Top with fillet and coleslaw mixture.

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Cut in half on the diagonal.

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Serve immediately.

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Ingredients

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mayonnaise, garlic, fresh dill, lemon juice, coleslaw, onion, dried cranberries, flour, kosher salt, fresh coarse ground black pepper, tilapia fillets, extra virgin olive oil, ciabatta rolls