Baked Cornmeal-Crusted Grouper Sandwich with Tartar Sauce

Baked Cornmeal-Crusted Grouper with Tartar Sauce Recipe
Oven-frying grouper fillets in a cornmeal batter gives the fish its crispy exterior. For a little extra crunch, try adding slaw on the sandwich.
4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 443
Caloriesfromfat 29 %
Fat 14.3 g
Satfat 2.6 g
Monofat 4.5 g
Polyfat 6.6 g
Protein 38.5 g
Carbohydrate 38.3 g
Fiber 2.5 g
Cholesterol 75 mg
Iron 3.2 mg
Sodium 961 mg
Calcium 110 mg

Ingredients

Grouper:
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup 2% reduced-fat milk
4 (6-ounce) grouper fillets
Cooking spray
Tartar sauce:
1/2 cup low-fat mayonnaise
2 tablespoons chopped green onions
1 tablespoon sweet pickle relish
1 1/2 teaspoons capers
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
Additional ingredient:
4 (1 1/2-ounce) hamburger buns, split

Preparation

Preheat oven to 450°.

To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.

To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.

Spread about 2 tablespoons tartar sauce over cut sides of each bun; place one fish fillet on bottom half of each bun. Top fillets with the remaining bun halves.

Note:

Lisa Zwirn,

May 2003
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