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Blackened Talapia Hoagie with Chili Lime Street Fruit Salsa

There is nothing more tempting to me than seeing fresh fruit carts, brimming with peeled fresh fruit, standing on street corners on a hot summer day. This hoagie sandwich is inspired by street fruit cups sprinkled with chili/lime seasoning. This sandwich captures the street fruit theme throughout with a flavorful blackened talapia fillet, a chili/lime fruit salsa, and an orange kissed chili/lime aioli all nestled in a soft bakery fresh hoagie roll.

diamondchef Blackened Talapia Hoagie with Chili Lime Street Fruit Salsa
  • 1 cup watermelon, diced
  • 1 cup pineapple, diced
  • 1 cup Persian cucumber (w/ peel), diced
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 2 teaspoons Tajin chili/lime seasoning
  • 1 teaspoon pure olive oil
  • 1/2 cup good quality mayonnaise
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 teaspoon Tajin chili/lime seasoning
  • 1 tablespoon Tajin chili/lime seasoning
  • 1 tablespoon ground coriander
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 4 tilapia fillets
  • salt and ground black pepper to taste
  • 1/4 pure olive oil
  • 4 bakery-style hoagie rolls

Step 1

In a medium bowl, combine first 6 ingredients (watermelon, pineapple, cucumber, 2 Tbsp cilantro, Tajin seasoning, and 1 tsp olive oil) and set aside.

Step 2

In a small bowl, combine mayonnaise, orange juice, and 1/2 tsp Tajin chili/lime seasoning; place in a colander to drain excess liquid. Set aside.

Step 3

In a small bowl, make a rub by combining 1 Tbsp each Tajin chili/lime seasoning, ground coriander, paprika and garlic powder. Season talapia fillets with salt and pepper (to taste); generously coat both sides of fillets with prepared rub.

Step 4

Heat 1/4 cup olive oil in a large non-stick skillet; add seasoned talapia and sear both sides till blackened and fish is done (about 3-4 minutes per side depending on the thickness of fillet). Cool for a few minutes and flake into smaller pieces.

Step 5

Spread chili/lime aioli over both sides of hoagie rolls; layer with cilantro leaves, blackened flaked talapia and fruit salsa. Enjoy!

4 20 minutes 10 minutes

Blackened Talapia Hoagie with Chili Lime Street Fruit Salsa

Blackened Talapia Hoagie with Chili Lime Street Fruit Salsa

There is nothing more tempting to me than seeing fresh fruit carts, brimming with peeled fresh fruit, standing on street corners on a hot summer day. This hoagie sandwich is inspired by street fruit cups sprinkled with chili/lime seasoning. This sandwich captures the street fruit theme throughout with a flavorful blackened talapia fillet, a chili/lime fruit salsa, and an orange kissed chili/lime aioli all nestled in a soft bakery fresh hoagie roll.

Preparation

Prep Time

20 minutes

Cook Time

10 minutes

Serves

Calories

328 per serving

Equipment

Ingredients

  • 1 cup watermelon, diced
  • 1 cup pineapple, diced
  • 1 cup Persian cucumber (w/ peel), diced
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 2 teaspoons Tajin chili/lime seasoning
  • 1 teaspoon pure olive oil
  • 1/2 cup good quality mayonnaise
  • 1 tablespoon freshly squeezed orange juice
  • 1/2 teaspoon Tajin chili/lime seasoning
  • 1 tablespoon Tajin chili/lime seasoning
  • 1 tablespoon ground coriander
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 4 tilapia fillets
  • salt and ground black pepper to taste
  • 1/4 pure olive oil
  • 4 bakery-style hoagie rolls
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Step 1

In a medium bowl, combine first 6 ingredients (watermelon, pineapple, cucumber, 2 Tbsp cilantro, Tajin seasoning, and 1 tsp olive oil) and set aside.

Step 2

In a small bowl, combine mayonnaise, orange juice, and 1/2 tsp Tajin chili/lime seasoning; place in a colander to drain excess liquid. Set aside.

Step 3

In a small bowl, make a rub by combining 1 Tbsp each Tajin chili/lime seasoning, ground coriander, paprika and garlic powder. Season talapia fillets with salt and pepper (to taste); generously coat both sides of fillets with prepared rub.

Step 4

Heat 1/4 cup olive oil in a large non-stick skillet; add seasoned talapia and sear both sides till blackened and fish is done (about 3-4 minutes per side depending on the thickness of fillet). Cool for a few minutes and flake into smaller pieces.

Step 5

Spread chili/lime aioli over both sides of hoagie rolls; layer with cilantro leaves, blackened flaked talapia and fruit salsa. Enjoy!

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