| 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.
