I liked the sandwich, but felt something was missing. The coleslaw is delicious and I used catfish for more flavor than tilapia. However, the sandwich was bland. I would make the recipe again but would add some tartar sauce as a spread for the sandwich and some hot sauce to the milk.
Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw
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Total: 21 Minutes
- Calories: 392
- Fat: 12.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.7g
- Protein: 30.7g
- Carbohydrate: 42.1g
- Fiber: 3.9g
- Cholesterol: 58mg
- Iron: 3.3mg
- Sodium: 615mg
- Calcium: 104mg
- 4 (3-ounce) whole-grain sub rolls
- 1 tablespoon canola mayonnaise
- 1 tablespoon plain fat-free Greek yogurt
- 1 tablespoon cider vinegar
- 1/2 teaspoon kosher salt, divided
- 2 cups packaged cabbage-and-carrot coleslaw
- 1/3 cup shredded peeled jicama
- 1/3 cup shredded peeled Fuji apple
- 1 jalapeño pepper, thinly sliced
- 1/3 cup stone-ground yellow cornmeal
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup 2% reduced-fat milk
- 4 (4-ounce) tilapia fillets
- 2 tablespoons extra-virgin olive oil
- Quick Chilled Pea Soup
- 1. Preheat broiler to high.
- 2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.
- 3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeño; toss well to coat.
- 4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.
- 5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.
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