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.
Blackened Talapia Hoagie with Chili Lime Street Fruit Salsa
328 per serving
- 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
In a medium bowl, combine first 6 ingredients (watermelon, pineapple, cucumber, 2 Tbsp cilantro, Tajin seasoning, and 1 tsp olive oil) and set aside.
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.
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.
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.
Spread chili/lime aioli over both sides of hoagie rolls; layer with cilantro leaves, blackened flaked talapia and fruit salsa. Enjoy!