10 June 2012

Lemon Garlic Tilapia Bagel Sandwich with Whipped Dill Cream Cheese

Now that you've made those delicious Double Poppy Seed Bagels, let me give you an idea on how to eat them.  An easy little spin on bagels and lox, this delicious little sandwich was dinner last night.  And on a 90+ degree day, this light, flavorful sandwich is a great way to fill up without overheating.

I don't know why, but the pups felt like snuggling last night.  Which meant that I was literally overheating by dinner with a 15 pound hot pack glued to my lap.  This dish is great for a hot day for, while the fish is freshly grilled, everything else is served cold.  Lemon, garlic, capers and raw onion bring freshness to the dish.  But my absolute favorite part is the whipped dill cream cheese.

I have been using dill in all of my spreads lately.  Bright, fresh and distinctive, it adds a flavor pop to almost any sandwich.  And what better for a bagel than a custom cream cheese?

Well, besides capers and onion.  Gee wiz.

Lemon Garlic Tilapia Bagel Sandwich with Whipped Dill Cream Cheese (aka the longest name of a recipe on the planet - serves 2)

  • 2 tilapia filets 
  • 2 tsp olive oil
  • 2 tbs lemon juice
  • 1 tsp lemon zest
  • 2 tsp garlic, minced
  • 2 tsp caper brine 
  • 4 oz reduced fat cream cheese
  • 2 tbs fresh dill
  • 1/2 tsp garlic + 1/2 garlic juice (if you have the jarred stuff)
  • capers, sliced onions & mixed greens
  • 2 Double Poppy Seed Bagels
In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and the caper brine (the juice from your caper jar).  Whisk together, then transfer into a large ziplock bag.  Add the fish and toss to coat.  Let sit for at least an hour to marinade.

In a small bowl, combine cream cheese, dill, garlic and garlic juice.  Beat with an electric mixer on medium-high for 2 minutes, until well blended and creamy.  Cover and let sit for an hour.

When ready to eat, preheat your grill pan to medium high.  Remove the fish from the marinade and sprinkle with salt & pepper.  Spray pan with non-stick and place fish in pan, peppered side down.  Cook for 2 minutes, seasoning the other side with salt and pepper.  Flip and cook for another 1-2 minutes, until fish is no loner translucent.  

Cut bagels in half and spread both sides with cream cheese.  Add onion, capers and mixed greens to your liking and top with tilapia filet.  Eat open faced or as a sandwich with a side of broccoli or your favorite veggie.

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