GOOD TO KNOW A favorite sandwich, redux: Instead of battering and deep-frying, fish fillets are cooked on the grill, with a mere brush of oil. Top with a tangy slaw and serve on toasted bread, and you won’t miss the original in the least.
Recipe information
Yield
serves 4
Ingredients
4
1
1
3
1
1
4
8
Need to make a substitution?
Preparation
Step 1
Heat grill to medium-high. In a medium bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes, then press between layers of paper towels to remove excess liquid.
Step 2
In a clean bowl, toss cabbage with celery, onion, mayonnaise, vinegar, and caraway seed, and season with pepper.
Step 3
Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper, and brush with oil. Grill fish until opaque around the edges and underside releases easily from grill, 2 to 4 minutes. Using a thin metal spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
Step 4
Grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 420
Step 7
Fat: 10.7g (2g Saturated Fat)
Step 8
Protein: 41.8g
Step 9
Carbohydrates: 40.7g
Step 10
Fiber: 8.5g