Fish Shack Sandwiches

These healthy fish sandwiches feature grilled haddock served on Kaiser rolls topped with a creamy dill  dressing.

Yield: Makes 4 servings (serving size: 1 sandwich)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 40g
  • Carbohydrate: 37g
  • Fiber: 2g
  • Cholesterol: 98mg
  • Iron: 4mg
  • Sodium: 1100mg
  • Calcium: 140mg

Ingredients

  • 3 tablespoons Dijon mustard
  • 2 tablespoons light mayonnaise
  • 1 tablespoon chopped fresh dill
  • Vegetable oil
  • 1 1/2 pounds skinless haddock (about 3/4-inch thick), cut into 4 (6-inch) fillets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 (2-ounce) Kaiser rolls, warmed
  • 1 cup shredded romaine lettuce

Preparation

  1. 1. Combine mustard, mayonnaise, and dill; set aside.
  2. 2. Prepare grill. To prevent the fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.
  3. 3. Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil. Arrange fillets on the grill rack, about 6 inches from the heat source; grill 4 minutes over medium-high heat. With a metal spatula, turn the fish; grill 4 more minutes or until it flakes easily when tested with a fork.
  4. 4. Spread the insides of the rolls with the dill mixture. Place a fillet inside each one; sprinkle the shredded lettuce on top, and serve.
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