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
Capital City Red Onion, sliced 138602 4 rings
Mrs. Gerry's Deli Fresh Cole Slaw 148522 1 cup
ULF Tartar Sauce 275107 1 Tbsp.
Bix Produce Chives 133280 1 Tbsp.
Rotella's French Bread 716167 1/3 bun
For the blackening season: As desired
Baron Spices Fine Paprika 280892 1 Tbsp.
Baron Spices Onion Powder 290880 1 tsp.
Baron Spices Ground Basil 290804 1 tsp.
Baron Spices Ground Oregano 290888 1/2 tsp.
Diamond Crystal Salt 308699 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.