Tilapia Lettuce "Sandwiches"
and dill mayo / grilled asparagus
- Lemons - 1 , thinly sliced
- Tilapia (sub any white fish, like flounder or halibut) - 1 1/2 lbs
- Cumin, ground - 1/2 tsp
- Butter - 2 Tbsp
- Cucumbers, medium - 1 , thinly sliced
- Tomatoes, medium - 1 , sliced
- Lettuce, iceburg - 8 leaves , outer leaves torn
- Garlic - 1 clove , chopped
- Dill, fresh - 1/2 tsp , chopped
- Mayonnaise, paleo-friendly - 6 Tbsp
- Lemon juice - 1 tsp
- Mustard, Dijon - 1/2 tsp
- Asparagus - 1 lb , trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 tsp
Asparagus / Lemons (for the tilapia) - Prep as directed and store in separate containers. (Can be done up to 2 days ahead)
Make dill mayonnaise - Chop garlic and dill. Combine with mayonnaise, lemon juice and mustard. (Can be done up to 2 days ahead)
Tilapia - Tear out 1 sheet of foil per serving about 18" (45 cm) wide. Rinse and dry fish and cut into pieces for the number of servings you are making. Place tilapia pieces on each sheet of foil. Season with cumin and some salt and pepper. Dot the top of tilapia with pieces of butter and then add lemon slices. Fold foil over and crimp edges to enclose fish. (Can be done 1 day ahead)
Cucumbers / Tomatoes / Lettuce - Prep as directed.
If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush grates and asparagus with cooking oil. Season asparagus with some salt and pepper. Place tilapia packets on grill and cook with the cover closed until fish is tender and easily flakes with a fork, 10 to 12 minutes. After a few minutes, place asparagus directly on grates and grill until tender, 2 to 3 minutes on each side.
If cooking in oven: Heat oven to 425F / 218C degrees. Arrange tilapia packets on a sheet pan so that none are overlapping. Toss asparagus with cooking oil and season with some salt and pepper. If there is room on the sheet pan, add asparagus to open space (or use a second sheet pan). Bake tilapia and asparagus until asparagus is tender and tilapia easily flakes with a fork, 10 to 12 minutes.
Discard lemon from tilapia packets.
Assemble "sandwiches" by topping one leaf of lettuce with tilapia, dill mayonnaise, sliced cucumbers and tomato. Finish with another leaf of lettuce. Squeeze lemon juice over asparagus and serve it on the side. Enjoy!