Tilapia Po'boy with Grilled Corn

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Tilapia Po'boy with Grilled Corn
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 large egg
  • 1/3 cup seasoned breadcrumbs
  • 4 four-oz tilapia fillets
  • 1/3 cup canola mayonnaise
  • 1 small chipotle chile in adobo sauce, seeded and finely chopped, plus 1 tsp. sauce
  • 1 soft baguette (10 oz.), cut into 4 pieces, each piece split
  • 4 leaves red-leaf lettuce
  • 4 ears corn, shucked
  • 2 tablespoons olive oil
  • 8 slices tomato (from 2 large tomatoes)


In a shallow bowl, beat the egg. Spread the breadcrumbs on a large plate. Season the fish with salt and pepper. Working with 1 fillet at a time, dip in the egg, then breadcrumbs, pressing to adhere.

In a small bowl, whisk the mayonnaise, chipotle and adobo sauce; season. Spread the cut sides of the baguette pieces with the chipotle mayonnaise. Top the bottom halves of the baguette with 1 lettuce leaf.

Heat a large grill pan over medium. Add the corn; cook, turning often, until browned in spots, about 10 minutes.

Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium. Add 2 tilapia fillets and cook until browned on the outside and opaque in the centers, about 4 minutes per side. Repeat with the remaining 1 tbsp. oil and 2 fillets. Place 1 tilapia fillet on each baguette bottom; top with 2 slices tomato and the baguette top. Serve with the corn.