Easy Fish Sandwiches
A unique combination of salsa and a coleslaw mixture makes this fish fillet sandwich recipe unforgettable. Serve for lunch or dinner in less than 30 minutes.
Ingredients
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4 frozen battered or breaded fish fillets
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3 tablespoons mayonnaise or salad dressing
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1 teaspoon finely shredded lime peel
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2 teaspoons lime juice
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1 cup packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
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4 3 1/2- to 4-inch French-style or club rolls, split
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1/2 cup bottled salsa
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1/2 cup sliced pitted kalamata olives
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2 tablespoons capers, drained
Directions
1.
Cook fish according to package directions. Meanwhile, in a medium bowl stir together mayonnaise, lime peel, and lime juice. Add cabbage; stir until combined. Set aside. Hollow out top halves of each roll, leaving a 1/2-inch-thick shell. Place a fish fillet on the bottom half of each roll. Top with cabbage mixture and salsa. Sprinkle with olives and capers. Add roll tops.
2.
Makes 4 sandwiches
Nutrition information
Calories 383, Total Fat 22 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 8 g, Cholesterol 26 mg, Sodium 1165 mg, Carbohydrate 37 g, Total Sugar 7 g, Fiber 3 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 7%, Iron 15%. Exchanges: Vegetable 1, Starch 2, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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