- 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
- 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
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.
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.
Combine remaining mayonnaise mixture and cabbage in a bowl; set aside.
Place fillets on roll halves spread with mayonnaise mixture; top fillets with cabbage mixture. Top with remaining bun halves. Serve immediately.
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.