Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Ai

• 1 cup mayonnaise
• 1 tablespoon minced garlic
• 1 tablespoon snipped fresh dill
• 1 teaspoon fresh-squeezed lemon juice
• 2 cups angel hair Coleslaw
• 14 cup chopped onion
• 3 -4 tablespoons dried cranberries
• 13 cup flour
• 1 teaspoon kosher salt
• 14 teaspoon fresh coarse ground black pepper
• 4 tilapia fillets, rinsed, patted dry
• 1 -2 tablespoon extra virgin olive oil
• 4 (7 inch) ciabatta rolls, cut in half horizontally (toast if desire)

1. For the Lemon Dill Aioli: In small bowl, combine mayonnaise, garlic, dill and lemon juice; refrigerate, covered.
2. For the dried Cranberry Coleslaw: In small bowl, combine coleslaw, onion and dried cranberries; set aside.
3. For the Tilapia: In shallow pan, combine flour, salt and pepper; coat both sides of each fillet in flour mixture.
4. In large skillet, heat 1 tablespoon olive oil over medium heat; saute fillets until opaque (10 minute per inch of thickness measured at the thickest part), turning halfway through.
5. Add additional olive oil, if needed, before turning.
6. To Assemble: Spread cut edges of ciabatta rolls with Lemon Dill Aioli; top with fillet and coleslaw mixture.
7. Cut in half on the diagonal; serve immediately.

mayonnaise, garlic, dill, freshsqueezed lemon juice, onion, flour, kosher salt, fresh coarse ground black pepper, tilapia fillets, extra virgin olive oil, ciabatta rolls

Taken from www.food.com/recipe/tilapia-sandwich-w-dried-cranberry-coleslaw-lemon-dill-ai-498891 (may not work)