Photo: John Autry; Styling: Mindi Shapiro
Total Time
14 Mins
4 servings (serving size: 1 sandwich)

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

bellymama's Review

April 22, 2010
These are really good. The lemon-tarragon slaw has a great zing. We had the sandwiches with sweet potato fries for a quick weeknight dinner.