A few weeks ago my fiancé and I ate at Delta Café, where (in my opinion) you can get some of the best Southern food in the Pacific Northwest. Not more than a day after having dinner there, I found myself craving collard greens and po-boys again! I decided I had to come up with my own versions of both and I’m so happy that I did! If you’re ever in Portland I still highly recommend grabbing dinner at Delta, but if you prefer a home-cooked meal, I’d say my place is a close second! 😉
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Ingredients:
Remoulade:
2 Tbs Dijon mustard
¾ cup mayonnaise
1 tsp white wine vinegar
2 tsp hot sauce (I love Frank’s Buffalo Wing Sauce!)
1 garlic clove, minced and smashed
2 tsp Cajun seasoning – Click here for my homemade version!
(makes 2)
Tilapia Po-Boys:
1 large (or two small) tilapia fillet(s)
2 Tbs unsalted butter, melted
2 Tbs Cajun seasoning – Click here for my homemade version!
2 French sandwich rolls
2-3 heaping spoonfuls of coleslaw – Click here for my Mango Habanero Coleslaw!
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To prepare the remoulade, stir all ingredients together in a bowl. Cover and refrigerate until ready to use.
Now for the slightly scary part.. If you’ve never done this before you’ll hit a moment while cooking and think A. Why am I doing this?! And B. The house is going to go up in flames any second! I promise you that it’s 100% worth the 6 minutes of a smoke filled home! Just open all of your windows, doors, and turn on every fan you own to blow the smoke out of the house. If you have an above the stove fan as well, use it!
Put melted butter in a shallow dish or plate. Add Cajun seasoning to a separate dish or plate and set aside. Heat a large skillet on the hottest burner setting. Give it 4-5 minutes to get good and hot.
(1.) When ready, place your tilapia fillet(s) in the butter. Flip to coat. Next place it in the Cajun seasoning. Flip to coat. (2.) Place fillet(s) in the hot pan and step back! You don’t want to hover over a smoking pan! (3.) Let them cook for 2-3 minutes and then flip with a metal spatula. (4.) Cook the other side for 2-3 minutes, remove from heat, and set on a plate. If using 1 large fillet, cut in half. If using two small fillets, you may still want to cut in half so the fillet fits on the French roll easier.
Spread a generous layer of remoulade on the bottom portion of the sandwich roll, add tilapia, and top with a few heaping spoonfuls of coleslaw. Serve with a side of Spicy Veggie Collard Greens!
Enjoy!
