Grilled Fish Sandwiches Recipe

Grilled Fish Sandwiches Recipe
Grilled Fish Sandwiches Recipe photo by Taste of Home
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Grilled Fish Sandwiches Recipe

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I season these fish fillets with lime juice and lemon pepper before grilling them. A simple honey mustard-mayonnaise sauce puts the sandwiches ahead of the rest. —Violet Beard, Marshall, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 cod fillets (4 ounces each)
  • 1 tablespoon lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 4 hamburger buns, split
  • Lettuce leaves
  • Tomato slices

Directions

Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side.
Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops. Yield: 4 servings.
Originally published as Grilled Fish Sandwiches in Quick Cooking September/October 2003, p46

Nutritional Facts

1 sandwich: 224 calories, 2g fat (1g saturated fat), 43mg cholesterol, 499mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 2 starch, 3 lean meat.

  • 4 cod fillets (4 ounces each)
  • 1 tablespoon lime juice
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 4 hamburger buns, split
  • Lettuce leaves
  • Tomato slices
  1. Preheat grill or broiler. Brush cod with lime juice; sprinkle with lemon pepper. Place on an oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-5 minutes per side.
  2. Meanwhile, mix mayonnaise, mustard and honey; spread onto bun bottoms. Top with fish, lettuce, tomato and bun tops. Yield: 4 servings.
Originally published as Grilled Fish Sandwiches in Quick Cooking September/October 2003, p46

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