Blackened Tilapia Sandwich with Cilantro Mayo

I've been trying to incorporate more fish into our lives--it's healthier and it's just some nice variety. Don't be fooled, this recipe really doesn't fall into the healthy category, but it is good and super easy (seriously, like 15 minutes easy). And you don't always get that with fish. Obviously, fresh grilled fish is usually best. But when you live in a landlocked state. In January. This might be your next best option. (thanks Paula Deen!)

Blackened Tilapia Sandwich with Cilanto

• 1/4 cup sweet paprika
• 2 tablespoons ground thyme
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/2 cup (1 stick) butter, melted
• 4 (10-ounce) tilapia fillets (I used frozen)
• 4 Kaiser buns, split, buttered and toasted
• Cilantro Lime Mayonnaise, recipe follows
• Store-bought mango salsa ( found a peach mango one...but I'm sure there are amazing homemade ones out there!)

Directions

In a shallow dish, combine first 6 ingredients.

Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with seasoning mixture.

Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.

Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun.

Cilantro Lime Mayonnaise:

• 1 cup mayonnaise
• 1/4 cup freshly chopped cilantro leaves
• 1 tablespoon fresh lime juice