Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Randy Mayor; Styling: Rose Nguyen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a shallow dish. Dredge fish in flour mixture, shaking off excess.

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  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

  • While fish cooks, combine mayonnaise, relish, and red pepper. Spread about 1 teaspoon mayonnaise mixture over cut side of each roll half. Layer 2 tomato slices, 1 onion slice, and 1 fillet on bottom of each roll; top with top halves of rolls.

Nutrition Facts

455 calories; fat 14.2g; saturated fat 1.4g; mono fat 6.9g; poly fat 4.1g; protein 40.5g; carbohydrates 38.1g; fiber 2.1g; cholesterol 52mg; iron 3.6mg; sodium 852mg; calcium 138mg.
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