Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Caroline Wright
Recipe by Cooking Light May 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary

total:
14 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.

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  • Combine coleslaw, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tarragon, mayonnaise, lemon juice, and mustard; toss well. Arrange 1 fillet over bottom half of each roll; top with 1/4 cup slaw and top half of roll.

Nutrition Facts

406 calories; fat 18.4g; saturated fat 2.7g; mono fat 7.9g; poly fat 6.5g; protein 26.7g; carbohydrates 32g; fiber 1.9g; cholesterol 56mg; iron 2.4mg; sodium 653mg; calcium 77mg.
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