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April 2007 Issue
Weeknight Fish Sandwiches
by Ronda L. Halpin
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When you say "sandwich" many people think lunches. But this month, we're dispelling that myth and bringing a sandwich to the dinner table. And this is not just any sandwich, but a delightful combination of flavors and textures that will leave your mouth watering.

We begin with succulent white fish that's coated in a nutty crumb mixture before it's baked. Then we slather the roll with a homemade remoulade sauce and top it with greens and sweet tomatoes. You can have it alongside a cup of soup, a green salad or a few chips. And before you know it, sandwiches have made their way back to the dinner table.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Weeknight Fish Sandwiches

  • 2 T. Italian style breadcrumbs
  • 2 T. almonds
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. tilapia fillets
  • Cooking spray
  • 1/4 c. mayonnaise
  • 1/2 T. capers
  • 2 tsp. chipotle mustard
  • 2 sub rolls
  • 4 oz. mixed greens
  • 4 oz. grape tomatoes, sliced
Preheat the oven to 400 degrees. In a food processor or mini chopper, combine the breadcrumbs, almonds, salt and pepper. Process until the nuts are finely chopped. Dredge the fish fillets in the nut mixture and set on a cookie sheet coated with cooking spray. Lightly spray the top of the fillets with cooking spray as well. Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork and the juices run clear.

Meanwhile, in the same food processor, combine the mayonnaise, capers and mustard. Process until well combined.

Spread the caper mixture evenly over the rolls. Add the greens, sliced grape tomatoes and baked fish to the rolls. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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