Active Time: 15 minutes • Total Time: 25 minutes • Serves: 4
1 small lemon
1/2 cup light mayonnaise
2 tablespoons Schnucks Dijon mustard
2 teaspoons chopped fresh dill fronds
1-1/2 teaspoons Creole or Cajun seasoning, divided
4 tilapia fillets (about 1-1/4 pounds)
Schnucks nonstick cooking spray
4 Schnucks Select deli buns
1 cup baby arugula or baby spinach leaves
2 medium Roma tomatoes, thinly sliced
1. Prepare outdoor grill for direct grilling over medium heat. Meanwhile, from lemon, grate peel and squeeze juice into small bowl. Stir in mayonnaise, mustard, dill and 1/2 teaspoon Creole seasoning until well combined; set aside.
2. Sprinkle both sides of tilapia with remaining 1 teaspoon Creole seasoning and spray with nonstick cooking spray. Place tilapia on hot grill rack and cook 6 to 8 minutes or until tilapia turns opaque throughout and internal temperature reaches 145°F, turning once halfway through cooking. Place buns, cut side down, on grill and cook 1 minute or until toasted.
3. Spread about 2 tablespoons mayonnaise mixture on cut sides of each bun. Fill buns with tilapia, arugula and tomato slices to serve.
Each serving: about 401 calories, 8 g total fat (1 g saturated),
71 mg cholesterol, 775 mg sodium, 47 g carbohydrate,
2 g fiber, 32 g protein