I recently checked out the book Fish Without A Doubt (by Rick Moonen and Roy Finamore) from our library. I am supposed to have it about twice a week (doctor's orders), but that is not a problem for me. I absolutely adore fish!
My whole family loved this recipe, including my little brother (who happens to not like fish!). I think seafood is growing on him.  Hey, I remember when I used to gag on any kind of fish my Mom made. I can recall trying to make my mother promise not to make any more fish, but that never worked out.
This recipe can be made with tilapia, skinless salmon, char, trout, or catfish. We used tilapia, and it turned out wonderful. At the very end of the post is the recipe for the barbecue sauce that we use for the dish. The sauce needs to be made ahead of time so that it has time to cool. I did not get a picture of this delightful meal because I did not have a hamburger bun to eat it with, and it was not the prettiest of dishes. But let me tell you, looks are not everything!

Tilapia Sloppy Joes-
1/2 lb tilapia fillet, cut into 1/3 in dice
coarse salt
1/4 c vegetable oil
1 c diced onion
1 c diced green bell pepper
2 tsp paprika
barbecue sauce (recipe below)
8 gf hamburger buns
softened butter
potato chips

Season the fish with salt and let it sit on the counter. Heat a medium sized saucepan over medium-high heat. When the pan is hot, add the oil, onion, and bell pepper. Saute, stirring often, until onion is soft. This should take about three minutes. Stir in the paprika and saute for one minute. Add the fish and saute for another minute. Then stir in the barbecue sauce, reduce the heat to low, and let it simmer for six to seven minutes. The mixture should be thick. Meanwhile, heat a griddle or cast-iron skillet over medium-high heat. Butter the buns and toast them on the griddle. Fill the buns with the fish mixture and crush some potato chips on the top for some crunch. Serve the Joes while they are hot.

Barbecue Sauce:
2 T vegetable oil
1 c minced onion
2 large garlic cloves, minced
1 tsp fresh thyme leaves
pinch of salt
1 T sugar
2 T water
1 T red wine vinegar
1/2 c clam juice
1 c organic (corn-free) ketchup
1 tsp hot sauce (if you do not have corn allergies, you can use Tabasco sauce)
1 tsp gf, corn-free Worcestershire sauce
white pepper

Heat a medium saucepan over medium-high heat. When the pan is hot, add the first five ingredients, stirring often until the onion is soft, but not brown (about five minutes). Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling, the sugar in the skillet, until the sugar is dissolved and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel is dissolved. Add the caramel and clam juice mixture to the onion. Add the ketchup, hot sauce, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer for twenty minutes. Let cool.
Makes about 1 3/4 cups. Will keep for days in the refrigerator.

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