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1
Fish:
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2
Crush crackers and combine with pepper.
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3
Dip fish fillets into beaten egg, and then coat with cracker crumbs.
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4
Fry in 350 degree oil until breading is golden and fish flakes easily.
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5
Remove to an oven-proof plate in a warm oven.
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6
Sauce:
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7
Melt butter on low heat. Add jalapeno and garlic. Saute until jalapeno is softened, but be careful not to burn garlic.
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8
Add flour and stir while heating about a minute.
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9
Add chicken broth and cook stirring until sauce thickens. Stir in sour cream.
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10
Set aside until ready to assemble the panini's.
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11
Panini:
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12
Brush one side of each slice of bread with olive oil or spread with butter.
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13
Assemble sandwiches with oiled/buttered side of bread to the outside, layering provolone cheese, sliced tomatoes, tilapia fillet, cream sauce and final slice of bread.
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14
Spray a cast iron grill pan with cooking spray and heat to sizzling. Reduce heat to medium.
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15
Place sandwich in grill pan and top with second cast iron skillet. Press down lightly. (You want to smush the sandwich lightly, but not squash it completely.).
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16
Cook for 1-2 minutes, depending on the heat of your pan, until the sandwich is browned and grill marks are evident.
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17
Flip sandwich and again top with second cast iron skillet. Cook for another minute or so, until fully browned.
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18
Serve warm with fresh salad or crunchy kettle-cooked chips.
