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Arctic Char Sandwiches with Lemon-Tarragon Slaw

Photo: John Autry; Styling: Mindi Shapiro
Total time 14 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 1 tablespoon olive oil
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (4-ounce) arctic char fillets
  • 1 1/4 cups cabbage-and-carrot coleslaw
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons organic canola mayonnaise (such as Spectrum)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 4 (2-ounce) Kaiser rolls, toasted

Nutrition Information

  • calories 406
  • fat 18.4 g
  • satfat 2.7 g
  • monofat 7.9 g
  • polyfat 6.5 g
  • protein 26.7 g
  • carbohydrate 32 g
  • fiber 1.9 g
  • cholesterol 56 mg
  • iron 2.4 mg
  • sodium 653 mg
  • calcium 77 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

  2. Combine coleslaw, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tarragon, mayonnaise, lemon juice, and mustard; toss well. Arrange 1 fillet over bottom half of each roll; top with 1/4 cup slaw and top half of roll.