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Broiled Fish Sandwiches

Prep time 3 mins
Cook time 8 mins
Yield 4 servings.


  • 4 (4-ounce) orange roughy, flounder, or grouper fillets
  • Vegetable cooking spray
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons minced fresh dillweed or 1/2 teaspoon dried dillweed, divided
  • 1/3 cup nonfat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons dill pickle salad cubes
  • 3 tablespoons finely chopped purple onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground red pepper
  • 4 (2-ounce) French bread rolls, split
  • 2 cups firmly packed finely shredded cabbage

Nutrition Information

  • calories 307
  • caloriesfromfat 18 %
  • fat 6.1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.8 g
  • carbohydrate 36 g
  • fiber 1.8 g
  • cholesterol 29 mg
  • iron 0.0 mg
  • sodium 755 mg
  • calcium 0.0 mg

How to Make It

  1. Place fish on rack of a broiler pan coated with cooking spray. Sprinkle with half of salt and dillweed. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.

  2. While fish broils, combine sour cream and next 4 ingredients in a medium bowl; stir in red pepper and remaining half of dillweed. Spread 3 tablespoons mayonnaise mixture evenly on bottom halves of rolls; set aside.

  3. Combine remaining mayonnaise mixture and cabbage in a bowl; set aside.

  4. Place fillets on roll halves spread with mayonnaise mixture; top fillets with cabbage mixture. Top with remaining bun halves. Serve immediately.

Cook's Notes

If you prefer a grilled flavor, grill the fish over medium-hot coals (350° to 400°). A wire grilling basket makes it easier; just be sure to coat the basket with cooking spray. Place fish in basket, and grill 6 minutes on each side or until fish flakes easily when tested with a fork.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook