Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won't fall apart after cooking.

Robin Bashinsky
Recipe by Cooking Light June 2017


Recipe Summary test

Serves 4 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high with oven rack 8 inches from the heat.

  • Combine paprika, pepper, and salt in a small bowl. Rub spice mixture evenly over fillets.

  • Heat oil in a large nonstick skillet over medium-high. Add fillets to pan; cook 3 to 4 minutes on each side.

  • Combine mayonnaise, relish, mustard, and ketchup in a bowl. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Spread mayonnaise mixture over cut sides of rolls. Top bottom halves of rolls with lettuce, tomato, fillets, and top halves of rolls.

Nutrition Facts

435 calories; fat 15.3g; saturated fat 1.4g; mono fat 7.8g; poly fat 5.2g; protein 38g; carbohydrates 36g; fiber 5g; cholesterol 63mg; iron 3mg; sodium 751mg; calcium 115mg; sugars 8g; added sugar 2g.