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

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Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

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Directions

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

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  • 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.
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