Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Robyn Webb
Recipe by Cooking Light July 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium skillet over medium-high heat. Add onion; sauté 5 minutes. Stir in vinegar and thyme; cover and cook 5 minutes, stirring occasionally.

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  • While onion cooks, combine flour, salt, garlic powder, and pepper in a shallow dish. Dredge fish in flour mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 3 minutes on each side or until desired degree of doneness.

  • Spread 1 teaspoon mustard over top half of each bun. Layer 1 lettuce leaf, 1 fish steak, 1 tomato slice, and 1/4 cup onion mixture on bottom half of each bun. Top with top halves of buns.

Nutrition Facts

402 calories; calories from fat 17%; fat 7.8g; saturated fat 2.5g; mono fat 2.8g; poly fat 1.4g; protein 46.2g; carbohydrates 35.5g; fiber 3.8g; cholesterol 82mg; iron 4mg; sodium 701mg; calcium 158mg.
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