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Epicurious

Grilled Fish Sandwich with Cabbage Slaw

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 cups shredded green cabbage (from 1/4 head)
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 bass fillets or other firm-fleshed fish, such as tilapia or flounder (4 to 6 ounces each)
8 thick slices sandwich bread, such as brioche or country-style white

Preparation

  1. 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.

  2. 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

Everyday Food: Light
TagsSandwichGreen CabbageCabbageLeafy GreensVegetableStriped BassBassFishSeafoodTilapiaFlounderMainLunchDinnerDairy FreeQuickEasyWeeknight MealsGrillingCookbooks
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