Spicy Grilled Tilapia Sandwiches with Chimichurri Mayo

Fish recipe created by Jenn's Food Journey, Mayo recipe adapted from Kraft


1 Tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
olive oil
3-4 Tilapia fillets
Hoagie buns
lettuce or coleslaw
For the mayo -
1/3 cup mayonnaise
2 Tablespoons lemon juice
2 Tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1 garlic clove, finely minced
1/4 teaspoon red pepper flakes

In a small bowl, mix together the paprika, garlic and onion powder, salt, pepper and cayenne until combined. Tear off squares of aluminum foil large enough to form a packet around the fish and spray with non-stick spray. Place one piece of fish on each piece of aluminum and sprinkle liberally with seasoning. Pull the long sides of the aluminum together and fold to seal. Fold and seal open ends to form a packet.

Preheat grill to 325 degrees F. Place the fish packets over direct heat and grill 12-15 minutes, or until the fish flakes easily with a fork. Make sure to rotate the packets half way through the cooking time. Carefully remove from the grill and allow to rest.

Meanwhile, mix all the ingredients together for the mayo, until well combined. Spread on cut ends of the hoagie buns and build your sandwich however you wish. Serve immediately and enjoy!