Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 servings (serving size: 1 sandwich)

Plate with grapes and coleslaw for a weeknight supper.

How to Make It

Step 1

Preheat broiler.

Step 2

Combine the first 6 ingredients in a shallow dish. Coat both sides of fish with cooking spray. Dredge fish in cornmeal mixture.

Step 3

Place fish on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily with a fork or until desired degree of doneness.

Step 4

Combine butter, rind, and juice in a small bowl; stir well.

Step 5

Spread 1 1/2 teaspoons butter mixture over cut side of each of 4 roll tops. Place 1 fillet, 1 tomato slice, and 1/4 cup lettuce on each of 4 roll bottoms. Place top halves of rolls on sandwiches.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

KathrynNC's Review

August 22, 2013
Based on other reviewers, I made a lime mayo (with garlic in mine) instead of the butter. I also used flounder instead of tilapia because that is what I had on hand. Served with recommended coleslaw and red grapes. We would make this again.

clm2020's Review

October 03, 2012

harpchick's Review

September 03, 2010
This is my go to recipe for tilapia - a nice quick weekday meal. I quite like the crust but I cook my fillets in a cast iron pan with just a small amount of oil. The lime butter is a great addition!

fabfoodie914's Review

March 04, 2010
I agree with previous reviewers that the lime butter got lost on the sandwich which was disappointing because it was a great flavor. I didn't love the breading on this fish, but my BF liked the sandwich overall. I probably won't make it again.

jdsnewman's Review

November 17, 2009
This was a great quick weeknight dinner. The lime butter was a nice touch, but I think it may almost be better if it was lime mayo. Next time I think I'll replace the butter with low-fat or fat-free mayo. That would make it just a little creamier and cut the heat of the breading a little bit too.

bellymama's Review

July 31, 2009
This sandwich wasn't very exciting. The cornmeal provided a nice texture, but I didn't think the crust had much flavor. The lime butter was good on our corn on the cob, but got "lost" on the sandwich. While this wasn't bad, I don't think I'll be making it again.

cjmelt76's Review

May 16, 2009
Very good, quick, and easy. Used Ancho Chili powder instead of regular. The lime butter was Excellent.

RunningWithFood's Review

March 16, 2009
This is a new favorite in our house! I followed the recipe exactly (with the exception of corriander, since I didn't have on hand) and it turned out great. Very tasty. I didn't make the lime butter, but made a spicy remoulade instead. My husband and I both love the crunch from the cornmeal. I look forward to making this again.

kkparsons's Review

January 15, 2009
These were easy and delicious! I didn't change a thing. Served with sweet potato fries.

khawthorn's Review

January 03, 2009
This was a simple and inexpensive recipe. At first, I wasn't sure if there was going to be a lot of taste, but the spicy cornmeal mix along with the cooling lime butter was perfect. I started off broiling it like it instructed, but my broiler pan was smoking up my oven so I ended up pan-frying it a little in some canola oil and it turned out terrific! I also lightly buttered the rolls and fried them in the pan instead of toasting them, then added the lime butter.