Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Quick Chilled Pea Soup. Ingredients:
4 (3-ounce) whole-grain sub rolls |
1 tablespoon canola mayonnaise |
1 tablespoon plain fat-free greek yogurt |
1 tablespoon cider vinegar |
1/2 teaspoon kosher salt, divided |
2 cups packaged cabbage-and-carrot coleslaw |
1/3 cup shredded peeled jicama |
1/3 cup shredded peeled fuji apple |
1 jalapeño pepper, thinly sliced |
1/3 cup stone-ground yellow cornmeal |
1/2 teaspoon freshly ground black pepper |
1/3 cup 2% reduced-fat milk |
4 (4-ounce) tilapia fillets |
2 tablespoons extra-virgin olive oil |
quick chilled pea soup |
Directions:
1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.
3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeño; toss well to coat.
4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.
5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.
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