Ingredients
4 slices
fredondaine cheese
1 slice of tilapia filet
15 ml (1 tbsp.) sesame seeds
30 ml (2 tbsp.) butter
Salt and freshly ground pepper
2 slices of red tomato
3 slices of mango
2 slices of avocado
45 ml (3 tbsp.) mango tartar sauce, homemade
Bread chosen: Multigrain baguettine
Preparation
Preheat oven to 180°C (350°F).
Coat the tilapia filet with sesame seeds. In a frying pan, grill the tilapia filet in butter on both sides. Add salt and pepper. Slice the baguettine in half. Place the tilapia filet on one of the halves. Top with the cheese slices. Place on a baking sheet and bake until the cheese is melted.
Spread the mango tartar sauce on the other baguettine half. Place the slices of tomato, mango and avocado on the tilapia filet. Close the sandwich.
Topping
Mango tartar sauce
30 ml (2 tbsp.) mayonnaise, store-bought
15 ml (1 tbsp.) fresh cream
5 ml (1 tsp.) Dijon mustard
45 ml (3 tbsp.) mango, diced finely
15 ml (1 tbsp.) chives, chopped
5 ml (1 tsp.) lemon zest
Salt and freshly ground pepper
Mix all the ingredients together. Set aside.
