This updated version of a fish sandwich is full of peppery watercress sprigs and crispy sprouts. A drizzle of hoisin sauce, a sweet-and-spicy Asian condiment made with soybeans, garlic, and spices, adds a vibrant accent. You can find the sauce in the Asian section of your supermarket.

Leslie Revsin
Recipe by Cooking Light June 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl; set aside. Sprinkle fillets with sesame seeds, salt, and pepper, pressing mixture gently into fillets. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; sauté 4 minutes on each side or until fish flakes easily when tested with a fork.

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  • Spread hoisin mixture evenly on top half of each roll. Arrange 1/2 cup watercress and 2 tomato slices over bottom halves of rolls; top each with a fillet and 1/4 cup sprouts. Cover with tops of rolls.

Nutrition Facts

565 calories; calories from fat 28%; fat 17.4g; saturated fat 3g; mono fat 7.8g; poly fat 4.5g; protein 44.4g; carbohydrates 54.2g; fiber 3.6g; cholesterol 112mg; iron 3.4mg; sodium 998mg; calcium 80mg.
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