Firecracker Fish Sandwiches with Green Mango Salsa and Greens with Blueberry Vinaigrette

This recipe is amazing on so many levels.  I have never made a Blueberry Vinaigrette before and I was pleased with how easy it was to do and the wonderful flavour of the Vinaigrette.  I had some left over and used it on my lunch salads.  The rub worked great on the fish and again there is still some left over so I have been also using it on chicken.  The salsa is a great contrast to the rub and it can also stand on its own.  This is from Food & Drink Summer 2011.

RUB
1 tbsp salt
1 tsp each of granulated sugar, freshly ground black pepper, paprika, cayenne, dried thyme and dried oregano
2 tsp each of chili powder, ground cumin, garlic powder and onion powder

SALAD
3/4 cup blueberries, divided
2 tbsp balsamic vinegar
1/4 tsp granulated sugar
Pinches of salt
1/4 cup olive oil
1 small head romaine, torn
90-125 g feta cheese, crumbled

SALSA
1 medium to large underripe mango, peeled and julienned
3/4 cup julienned red onion
3/4 cup seeded and diced tomato
1/2 large lime, juice and zest
1/2 tsp granulated sugar
1/4 tsp salt
1 clove garlic, minced
1 tsp vegetable oil

FISH
4 tilapia fillets or other white fish fillets
3 to 4 tbsp vegetable oil, divided
1/2 cup all purpose flour
4 Italian rolls, each about 6 to 8 inches long
3 to 4 romaine lettuce, shredded
1/4 cup chopped coriander

1. Stir rub ingredients together; store in an airtight jar, out of the light for up to several weeks.
2. Measure 1/4 cup blueberries into a small mixing bowl.  Mash with a fork.  Add vinegar, sugar and salt; set aside for 30 minutes or more at room temperature.  Then strain through a fine strainer, discarding solids.
3. Whisk 2 tbsp blueberry vinegar with oil.  (Cover and refrigerate remaining blueberry vinegar for another time.) Toss with romaine just before serving.  Scatter salad with remaining blueberries and feta.
4. Toss mango with red onion and tomato.  Stir lime juice and zest with sugar, salt, garlic and oil.  Drizzle over mango mixture; stir well.  Set aside to develop flavours for 30 minutes at room temperature or cover and refrigerate for up to half a day (bring to room temperature before serving).
5. When ready to serve sandwiches, sprinkle each side of fillet with 1/2 tsp rub.  Heat 1 tbsp oil over medium heat until very hot.  Dip each fillet into flour; shake off excess.  Fry each coated fillet for 3 to 4 minutes per side, using more oil as needed, or until a fork separating fish flakes shows centre to be opaque.
6. Meanwhile, line rolls with shredded lettuce.  Top with hot fish, cutting to fit as needed, and a heap of the mango salsa.  Sprinkle with coriander.  Serve with salad.