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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Cornmeal Crusted Tilapia Sandwiches with Lime Butter

Plate with grapes and coleslaw for a weeknight supper.

Cooking Light DECEMBER 2008

  • Yield: 4 servings (serving size: 1 sandwich)

Ingredients

  • 3 tablespoons yellow cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lime rind
  • 1/2 teaspoon fresh lime juice
  • 4 (1 1/2-ounce) French bread rolls, toasted
  • 4 (1/4-inch-thick) slices tomato
  • 1 cup shredded red leaf lettuce

Preparation

1. Preheat broiler.

2. Combine the first 6 ingredients in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.

3. Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.

4. Combine butter, rind, and juice in a small bowl; stir well.

5. Spread 1 1/2 teaspoons butter mixture over cut side of each of 4 roll tops. Place 1 fillet, 1 tomato slice, and 1/4 cup lettuce on each of 4 roll bottoms. Place top halves of rolls on sandwiches.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 26%
  • Fat: 9.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 39.2g
  • Carbohydrate: 26.3g
  • Fiber: 2g
  • Cholesterol: 100mg
  • Iron: 2.6mg
  • Sodium: 708mg
  • Calcium: 68mg
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Cornmeal Crusted Tilapia Sandwiches with Lime Butter recipe

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