Tilapia Po'Boy with Cilantro-Lime Mayo & Lentil Salad.

Who doesn't love a good sandwich in the Spring and Summer time, Right? So I came up with a Po'Boy!  It's so easy, delicious and affordable!  Great for those busy nights running late from the office or running the kids to sporting practice.  I had some Tilapia filets and left over Italian bread and this is what I came up with.........


Po'Boy w/Cilantro-Lime Mayo




2  7 oz  Tilapia Fillets
1 tomato
3 to 4 leaves of Romaine lettuce
A good loaf of crusty bread like Italian
1/2 cup of Mayo ( I used fat free)
3 tablespoons cilantro, chopped
juice of 1 lime
salt/pepper to taste
1 teaspoon Hungarian Paprika


For the Lentil & Rice Salad:


1/4 cup onion, chopped
2 cloves garlic, chopped
salt/pepper to taste
1 cup brown rice
1 cup lentils
1/2 cup broccoli, steamed
1 teaspoon ground thyme
1/2 teaspoon marjoram
handful kalamata olives, chopped
2 bay leaves
1 cup water


For the Po'Boy. In a skillet with 2 tablespoons of oil, cook the fish. Add salt and pepper to taste. In a bowl mix the cilantro, salt/pepper, paprika and lime juice together. Taste and season if necessary. Slice the bread and toast (optional) Spread the mayo on both sides of the bread. Next add a layer of lettuce, then tomato and finally the fish. Top with the other side of the bread, cut in half and enjoy!


Now onto the salad.  Cook the rice as directed, adding one bay leaf. In the meantime saute the onions and garlic. Next pour in the lentils, salt and pepper and give it a couple good stirs. Pour in about one cup of water and the other bay leaf. Cover and simmer about 15 minutes or until lentils are soft. Remove the bay leaf. Add the rice and broccoli  to the lentil mixture and give it a good stir. Pour in the thyme, marjoram, salt and pepper. Mix and taste, add more spices if necessary. Transfer to a serving bowl and mix in the olives.
Enjoy!