Citrus Poached Tilapia BLT Sandwich from Chef Andrew Gruel
Recipe provided by Chef Andrew Gruel of Slapfish
2 Regal Springs Tilapia Filets (about 6 ounces each)
1 quart water
3 lemons – sliced in half
1 limes – sliced in half
3 sprigs fresh thyme
6 cloves garlic
1 Tablespoon lemon juice
1 Tablespoon olive oil
4 thick slices sourdough bread (cut from a loaf ideally)
1 head bibb lettuce
2 large beefsteak or heirloom tomato, slided
8 slices bacon – cooked
1 avocado, sliced
For the dressing (Whisk together):
¼ cup mayo
¼ cup sour cream
2 Tablespoon siracha
1 lemon – zest and juice
2 Tablespoons chives
1 Tablespoon Old-Bay Seasoning
For the Tilapia:
In a large pot, add lemons, limes, thyme and garlic to one quart of water. Bring to boil.
Add the tilapia and turn the heat down so it cooks at a lazy bubble until firm, about 4 minutes. Strain and cool in the fridge.
When cool, gently flake into large pieces and toss in a touch of lemon juice and olive oil.
For the Dressing:
Whisk all dressing ingredients together and set aside.
For the Sandwich:
Toast/Grill the sourdough bread. Brush base of bread liberally with the dressing.
Top with lettuce, tomato, avocado, bacon and Tilapia.
Drizzle the second piece of toast liberally with more dressing. Top and slice to serve.