Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

The sandwich spread, inspired by traditional tartar sauce, is brightened with the addition of fresh shallots and briny capers.

Recipe by Cooking Light April 2008

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl, stirring well.

    Advertisement
  • Sprinkle fish fillets evenly with salt and freshly ground black pepper. Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add fish fillets to the pan; sauté 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Spread 1 tablespoon mayonnaise mixture over the cut side of each bun half. Line bottom half of each bun with 1 romaine lettuce leaf half and 1 tomato slice. Top each serving with 1 fillet. Place top halves of buns on sandwiches.

Nutrition Facts

378 calories; calories from fat 29%; fat 12.3g; saturated fat 2g; mono fat 3.4g; poly fat 5.9g; protein 38.7g; carbohydrates 26g; fiber 1.4g; cholesterol 59mg; iron 3mg; sodium 875mg; calcium 144mg.
Advertisement
Advertisement