Spicy Seafood Po' Boys
Photo by: Mark Thomas
This version of the Louisiana specialty uses grilled fish, not fried, and zesty cocktail sauce instead of mayo.
ingredients:
1½ lb tilapia fillets
Olive oil
1 Tbsp Creole seasoning
1 tsp celery salt
Juice of 1 lemon, plus 2 Tbsp
4 Tbsp cocktail sauce
4 soft sandwich rolls, toasted
4 leaves Romaine lettuce
1 tomato, sliced
Olive oil
1 Tbsp Creole seasoning
1 tsp celery salt
Juice of 1 lemon, plus 2 Tbsp
4 Tbsp cocktail sauce
4 soft sandwich rolls, toasted
4 leaves Romaine lettuce
1 tomato, sliced
directions:
1. Brush tilapia fillets with olive oil. Sprinkle Creole seasoning, celery salt, and juice of 1 lemon over fillets. Grill 10 minutes or until done.
2. Spread cocktail sauce on toasted sandwich rolls and add tilapia, romaine, sliced tomato, and extra lemon juice.
KITCHEN COUNTER:
Serves 4. Per serving: 370 cal, 29g carbs, 39g protein, 10g fat, 85mg chol, 1060mg sodium, 2g fiber
