Ingredients
1
tablespoon Creole seasoning
2
teaspoons garlic-pepper blend
4
tilapia fillets or other mild-flavored, medium-firm fish fillets (3 to 4 oz each)
1
loaf (12 oz) baguette French bread (22 inches long), cut crosswise into 4 pieces
1
cup chopped hearts of romaine lettuce
2
oz Colby cheese, cut into 4 slices
1/4
cup ranch dressing
1
to 2 teaspoons red pepper sauce
Preparation
Heat oven to 375°F. Line cookie sheet with foil. In 1-gallon resealable food-storage plastic bag, combine Creole seasoning and garlic-pepper blend. Slice each fish fillet lengthwise into 3 or 4 strips, about 1 to 1 1/2 inches wide; place in bag. Seal bag; shake to coat.
Place fish on cookie sheet. Bake 12 to 15 minutes or until fish flakes easily with fork. Let stand 5 minutes.
Meanwhile, split each baguette by cutting lengthwise down through top to within 1/2 inch of bottom. For each sandwich, fill baguette with 1/4 cup lettuce, 1 cheese slice and 2 to 3 pieces of fish; drizzle fish with 1 tablespoon dressing and 1/4 to 1/2 teaspoon red pepper sauce.
