Cornmeal Crusted Fish Sandwich with Creamy Coleslaw

This one’s for my husband! With Fathers Day upon us, I thought we’d whip up one of his childhood favorites with a healthy twist. It’s always disappointing when you learn that something you adored as a child doesn’t necessarily love you back, so when you can reinvent it and keep enjoying it, it’s a rush!

This “unfried” fish sandwich is topped with a spicy “creamy” coleslaw yet this recipe won’t leave Dad in a food coma afterwards! The fish fillets are lightly pan fried and then finished in the oven so you can even serve a crowd without fanfare. The slaw is made with light mayonnaise which cuts a lot of fat and calories.

Serve this with a summer fruit salad and and ice cold beer. It’s Father’s Day after all.

Cornmeal Crusted Fish Sandwich with Creamy Coleslaw

serves 4

Ingredients:

3 tablespoons light mayonnaise (Hellman’s really is the best)

4 teaspoons fresh lime juice

pinch cayenne pepper

2 cups shredded cabbage

4 – 6 oz. halibut (or other firm white fish) fillets

1/2 cup cornmeal

2 large egg whites

1 teaspoon paprika

1/2 teaspoon salt

1 tablespoons olive oil

4 whole grain sandwich rolls

Directions:

1. Whisk together mayonnaise, lime juice and cayenne. Place cabbage in a bowl. Pour mayonnaise mixture over and mix well. Set aside.

2. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

3. Rinse fish fillets and pat to dry. (If it is more than 3/4-inch thick, carefully slice in half to create to thinner pieces.)

4. In a small bowl whisk egg whites plus 1 teaspoon of water until foamy . Place cornmeal, paprika, and salt in a small baking dish or shallow bowl and mix well. Dredge the fish in the egg whites. Next place in the cornmeal mixture, gently press into cornmeal on both sides.

5. Heat oil in a large non-stick skillet over medium-high heat. Add the coated fish fillets and cook until just browned, about 2 minutes per side.

6. Transfer to prepared baking sheet and bake about 8 minutes, or until fish is opaque throughout. Serve on rolls topped with coleslaw.