Blackened Fish Sandwich

Ingredient ULF # Portion
Regal Springs Tilapia, 7-9 oz filets 629431 2 filets
Colavita Extra Virgin Olive Oil 267667 2 Tbsp.
Taylor Farms Baby Spinach 139009 1 cup
Bay Produce Hydro Tomato, sliced 121777 4 slices
Red Onion, sliced 138602 4 rings
Mrs. Gerry's Deli Fresh Cole Slaw 148522 1 cup
ULF Tartar Sauce 275107 1 Tbsp.
Harvest Sensations Chives 133280 1 Tbsp.
Rotella's French Bread 716167
For the blackening season:
ULF Smoked Spanish paprika 299248 1 Tbsp.
ULF Onion Powder 299081 1 tsp.
ULF Dried Basil 298141 1 tsp.
ULF Dried Oregano 299164 1/2 tsp.
Diamond Crystal Sea Salt 308926 1/4 tsp.

Combine all dry spices in a bowl and mix thoroughly.

To cook the filets:

On medium heat place a medium cast iron skillet or non‐stick sauté pan. Pat filets dry with paper towel, lightly drizzle olive oil on filets then sprinkle generously with blackening mix. Add olive oil to pan. Add filets only turning once while cooking, a few minutes on each side or until the filet is no longer translucent at the center (cooking time depends on thickness of filets). Remove filets and assemble the sandwich with all the fixings.