Open-Face Barbecue Tilapia Sandwiches
Grilled fish nestled on a bed of crunchy coleslaw and capped off with a drizzle of barbecue sauce makes these diabetic-friendly sandwiches sure to please.
Ingredients
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4 4- to 5-ounce fresh or frozen skinless tilapia or flounder fillets
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Nonstick cooking spray
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2 tablespoons light mayonnaise
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2 teaspoons lemon juice
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2 cups packaged shredded cabbage with carrot (coleslaw mix)
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4 slices whole wheat bread, toasted
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2 tablespoons bottled low-calorie barbecue sauce
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Lightly coat both sides of each fish fillet with nonstick cooking spray.
2.
For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
3.
In a medium bowl, stir together mayonnaise and lemon juice. Add cabbage; toss to coat.
4.
To assemble, spoon cabbage mixture onto bread slices. Top with fish fillets. Drizzle fish with barbecue sauce.
Nutrition information
Calories 206, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 59 mg, Sodium 339 mg, Carbohydrate 13 g, Total Sugar 3 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 22%, Calcium 5%, Iron 7%. Exchanges: Vegetable .5, Starch 1, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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