Blackened fish sandwiches with a tangy lemon-dill aioli. Garnish with lettuce and tomato, if desired. Store the remaining aioli in the refrigerator.
Combine mayonnaise, lemon juice, garlic, dill, cayenne, salt, and pepper for aioli in a bowl. Let flavors mingle for at least 10 minutes.
Meanwhile, combine chili powder, garlic powder, thyme, cayenne, salt, and black pepper in a small bowl. Sprinkle a little of the seasoning mixture over each side of the tilapia.
Place a medium to large pan on the stovetop over medium heat. Add just enough olive oil to coat the bottom of the pan and allow oil to heat, 1 to 2 minutes. Add fish to the hot oil and cook until it flakes easily with a fork, 3 to 4 minutes on each side.
Spread a little aioli onto each half of the toasted buns. Place cooked fish on the bottom half; top with remaining half. Serve with extra aioli on the side.
Per Serving: 706 calories; protein 27.8g; carbohydrates 27.4g; fat 54.6g; cholesterol 61.9mg; sodium 953.9mg.