My son is a very picky eater, but he does eat fish in every shape or form. In light of that, I try to cook fish at least once a week and this time I was thinking of a fun summery dinner. Summer screams lobster rolls and po-boy sandwiches, so this is a riff on those. It’s easy, it’s portable and perfect for summer. This version requires no frying and the fish stands mostly on it’s on, without a heavy dose of mayo. Of course, you could change this up and decide to toss the seafood with the mayo mixture before assembly, or you could add more veggies, such as grilled corn or black beans. Feel free to experiment and enjoy the summer sandwich season!
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 3 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 tablespoon of cumin
- 3 tablespoons unsalted butter in small pieces
- 1 pound of peeled and deveined shrimp
- 1 lemon in slices
- 4 tilapia filets
- 1/4 cup flour
- 1/2 seasoned bread crumbs
- 2 cups shredded cabbage or coleslaw mix
- 1 avocado cubed
- Cilantro for garnish (optional)
- 4-6 soft sausage buns or fresh baguette
- Preheat oven to 450F. Place shrimp in a single layer in a ovenproof bake dish. Sprinkle with pieces of butter, half of the cumin and slices of lemon.
- Gently salt fish and sprinkle top of tilapia fillets with a tiny bit of flour and then with breadcrumbs. Place fish on foil covered and greased cookie sheet.
- Once oven is hot, add both shrimp and fish to oven and cook 6-10 minutes until cooked through. Check half way and move shrimp around. Remove shrimp first if fish needs a little longer.
- While fish is cooking , combine sour cream, mayonnaise, milk, lemon juice and cumin until well combined. Set aside.
- To assemble: add sour cream mix to each bun, add some coleslaw mix or shredded cabbage, fish, shrimp, avocado and top off with more sour cream and cilantro.
If you like, add some grilled corn, some black beans or chopped tomatoes. You can also skip the breading on the fish and bake it plain or cook it in a pan.