Monday, July 27, 2009

Grilled Fish Sandwich with Cabbage Slaw

*Whew* for some reason it’s just been a crazy couple weeks for me. With my work schedule I can only cook supper Friday, Saturday, or Sunday. Well, we’ve either been out of town, or really busy on those nights. When I have cooked, it’s been something simple like chicken with a bottled marinade, or a seasoning blend, along with steamed or roasted veggies. Always delicious, but not quite blog-worthy!

So when things called down a bit, I knew I wanted to finally try out a recipe I’d been eying in my most recent issue of Martha Stewart’s Everyday Food. This was a simple, summer meal of grilled fish with slaw on top. I was happy to find a tasty way to incorporate the cabbage I received in my CSA share into a main dish. All the components, including the great wheat rolls I chose, really complimented each other. The Boy isn’t even a big fan of slaw, but he liked the sandwich. I really liked how easy it was to prepare. If you had some leftover slaw from a cookout, this would be even easier to whip up.


Grilled Fish Sandwich with Cabbage Slaw

adapted from Everyday Food
Makes 4 servings


4 cups shredded green cabbage (from head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped tilapia (or other firm-fleshed fish, such as tuna, bass fillets, or salmon), 4 to 6 ounces each
2 wheat sandwich rolls, halved, and sliced lengthwise


In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.

Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.

Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

**Patting the fish dry with paper towels is crucial for preventing it from sticking to the grill. Always use a wide spatula to move the fish (never tongs or a grilling fork) and turn the fillets only once.**

Per Serving: 420 calories; 10.7g fat (2g sat fat); 41.8g protein; 40.7g carbs; 8.5g fiber

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