Thin fillets of mild, firm-textured fish, such as cod, tilapia, perch, or orange roughy, may be substituted. If the grilled fillets hang over the sides of the bun, break them in half to stack on the bun. You may also serve remaining halves on the side.

Mary Lou Cook, Welches, Oregon
Recipe by Southern Living August 2006

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients and 1/2 tsp. salt. Set aside.

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  • Combine cornmeal, cumin, and remaining 1 tsp. salt. Rinse fish, and dredge in cornmeal mixture. Spray fish evenly with cooking spray.

  • Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or just until fish begins to flake with a fork.

  • Serve on buns with mayonnaise mixture, tomato slices, and shredded lettuce.

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