Tilapia Sandwiches with Citrus Honey Slaw

 My husband is on call a lot, at least once a week, which means that one dinner a week it's just me and the kids.  Normally a night like that means reheated leftovers, cereal, or (don't judge) popcorn and peanut M&M's.  Hey, when dad's gone, that means I have to be the strict parent AND the fun parent.

 But every once and a while I don't plan right and I end up preparing a dinner like this for just me and my kids.  It's not that I don't like to go through this kind of effort for my kids, but let's just say that they don't appreciate it like another adult would.  In fact, I usually sit down to a beautiful plate like this to a bunch of "ewwwww, do I HAVE to eat this?"  If Glenn was there at least I'd have someone to balance the whining.

 So, I ditched the bread, broke up the fish fillets and served this to my kids as fish nuggets.  Problem solved, coolness restored, and a delicious dinner for me.

Tilapia Sandwiches with Citrus Honey Slaw
Rachel Ray's Big Orange Book

Ingredients

4 tilapia fillets, 6 to 8 ounces each
3 limes, one of them zested
salt and pepper
all-purpose flour, for dredging
2 eggs, lightly beaten
1/2 sleeve saltine crackers ground up in food processor (I used Ritz), making 2 cups crumbs
2 teaspoons smoked paprika
1 teaspoon seafood seasoning such as Old Bay
2 tablespoons plus 1/4 cup extra-virgin olive oil
4 hoagie rolls split in half (I would scoop out some of the bread in the center)
1 cup sour cream
1 chipotle in adobo, seeded and finely chopped, plus 1 teaspoon of adobo sauce (I omitted)
2 teaspoons hot sauce
3 tablespoons honey
1 16 oz bag of slaw mix
1 head of Bibb or romaine lettuce, core removed, leaves separated and cleaned
1 large beefsteak tomato, thinly sliced
1 ripe Hass avocado, sliced
1 small red onion sliced
1 dill pickle, thinly sliced lengthwise

Directions

Preheat oven to 400 or the broiler to high.  (This is to toast your rolls.  I just put them in the toaster.)

Season the fillets with lime zest, salt, and pepper.  Set up three dishes on the counter: one with the flour, one with the eggs, and the third with the ground saltines, smoked paprika, and seafood seasoning.  Bread the seasoned fish fillets by coating them first in the flour, then in the egg, and finally in the seasoned cracker crumbs.

Once all of the fillets have been breaded, place a large skillet over medium-high heat with about 2 tablespoons of oil.  Once the oil is hot add the breaded fillets to the pan and cook until golden brown on each side and cooked through, 3 to 4 minutes per side.  Remove the cooked fillets to a paper-towel-lined plate and squeeze the juice of half a lime over them so they soak up the lime juice while still hot.

While the fish fillets are cooking, place the split rolls onto a baking sheet and toast them in the hot oven until golden brown.

Combine the sour cream, chipotle, and adobo sauce in a small bowl and reserve.

In a medium mixing bowl, whisk together the juice of 2 limes, the hot sauce, and the honey.  Whisk in the remaining 1/4 cup of oil and some salt and pepper.  Empty the bag of slaw mix into the dressing and give it a toss to coat.

Once the fish is cooked, assemble the sandwiches.  Place the fish on the bottom of the rolls, and top with lettuce and tomato.  Douse the avocado with the juice of the remaining half lime.  Top the tomato with avocado, onions, and pickle slices.  Slather the roll tops with the flavored sour cream and set in place.  Serve the sandwiches alongside the slaw.