This sandwich is a recreation of a lunch I had the first day we were in Belize. We arrived at our resort the first day around noon mountain time, which was around 2 pm EST, and we’d been traveling all morning. So needless to say, we were starving. The front desk person recommended a restaurant within walking distance, El Divino. It was greatness! Great service, terrific food. I ordered a fish fillet sandwich and was expecting something breaded and fried. To my surprise and delight, I got a fish that was either broiled or sauteed. It was delicious, so I took notes and recreated it at home. This is the result, and I think it’s pretty close to what I had there! This recipe makes two hoagie style sandwiches.
2 tilapia fillets (feel free to sub in any white, flaky fish of your choice)
2 hoagie rolls
1/4 cup mayonnaise
2 tbs cilantro, minced
4 tbs butter, divided
1 large onion, thinly sliced
Kosher salt and fresh cracked black pepper
1 tbs grill seasoning
1 tsp ground cumin
1/4 tsp ground habanero powder, optional
Zest of 1/2 a lemon
In a small bowl, mix together all the fish rub ingredients. Set aside.
Toast the hoagie rolls.
In a small bowl, stir together the mayonnaise, cilantro, and some black pepper to taste.
Preheat a large nonstick skillet over medium heat. Melt 2 tbs butter. Add the onions and cook until they have caramelized. This will take a good 10 to 15 minutes. When done, add salt and pepper to taste and remove them to a bowl or plate and wipe out the skillet. Return to the burner and preheat to medium-high heat. Melt the remaining 2 tbs butter.
Prepare the fish. Blot dry with paper towels, then salt and pepper both sides. Rub the fish rub onto both sides. Cook in the skillet until just cooked through, when they flake easily with a fork. This takes about 10 minutes total. Remove fish to a cutting board and cut in half lengthwise.
Assemble: Spread mayonnaise mixture on both sides of the bread. Top the bottom half with lettuce, tomato (if desired) and the fish pieces. Place onions on the top half of the bun, then close, cut in half and serve. Enjoy!