Guédilles au tilapia citronnés façon Nouvelle-Angleterre

• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
• To a medium pot, add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• Meanwhile, halve celery lengthwise, then cut into 1/4-inch pieces.
• Roughly chop dill.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Core, then cut apple into 1/4-inch slices.

• Cut tilapia into 1 1/2-inch pieces.
• Add tilapia to the boiling water. Cook for 2-3 min, until tilapia is cooked through.**
• Using a strainer, drain tilapia, then run cold water over tilapia until cool. (TIP: Plunge tilapia into ice water for faster results.)
• Pat tilapia dry with paper towels.

• Meanwhile, in a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• Add apples, then toss to coat. Set aside. 

• Split buns in half lengthwise, leaving the centre intact.
• Open up buns like a book. Spread softened butter on cut sides.
• Arrange buns on an unlined baking sheet, cut-sides up.
• Toast in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)

• Meanwhile, to another large bowl, add tilapia, celery, mayo, Dijon, lemon zest, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lemon juice, garlic powder, remaining Lemon-Pepper Seasoning and dill.
• Season with salt and pepper, then toss to combine.

• To the bowl with vinaigrette and apples, add spring mix. Toss to coat.
• Divide salad between plates.
• Spoon tilapia filling into buns and serve alongside. 
• Squeeze a lemon wedge over top, if you like.

If you've opted to get tilapia, cut into 1 1/2-inch pieces, then cook in the same way recipe instructs you to cook shrimp.**