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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6 Responses to “Grilled Fish Sandwich with Cabbage Slaw”

  1. 1
    Erin — July 27, 2009 @ 9:21 am

    Your busy schedule sounds like my last couple weeks! First I went on vacation, then I came home with a cold and had a super busy week of work. Makes it hard to cook, for sure. This sandwich sounds like a great quick & easy meal, though!

  2. 2
    Joelen — July 27, 2009 @ 11:32 am

    This and your recent recipes all look wonderful! That meal looks so refreshing and I'm digging that coleslaw! hiatus with my busy schedule lately… but it's great to catch up and see what's cooking in your kitchen!

  3. 3
    Jessica Segarra — July 27, 2009 @ 5:37 pm

    This looks great! Beautiful picture too!

  4. 4
    A_and_N — July 27, 2009 @ 6:16 pm

    I love how healthy this is. I'm going to work on the same flavors with vegetables!

  5. 5
    a-man-duh — July 27, 2009 @ 7:38 pm

    The corn looks to die for. And the sandwich as well, can't wait to try this one out.

  6. 6
    oishiifood — July 29, 2009 @ 5:06 pm

    This is a great idea. I want to try this soon while the weather is still warm and we can grill outside! Thanks!

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