This "breaded" fish is totally gluten-free.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 2 tbsp.
mayonnaise, plus more for serving
- 1 tsp.
honey
- 3 tbsp.
fresh lime juice
Kosher salt
- 1/2
small red cabbage (about 1 lb), cored and shredded
- 1
small jalapeño, seeded and thinly sliced
- 1/2 c.
cornmeal
- 1 1/4 lb.
tilapia fillets, cut into 3-inch pieces
- 1/4 tsp.
cayenne pepper
- 2 tbsp.
olive oil
- 1/2 c.
cilantro, roughly chopped
- 4
small hero rolls, split and toasted
Directions
- Step 1In a large bowl, whisk together mayonnaise, honey, 2 tablespoons lime juice, and pinch salt. Toss with cabbage and jalapeño. Set aside.
- Step 2Place cornmeal in a shallow dish. Brush fish with remaining tablespoon lime juice and season with cayenne and 1/2 teaspoon salt. Evenly coat in cornmeal, shaking off any excess.
- Step 3Heat 1 tablespoon oil in a large nonstick skillet on medium. In two batches, cook fish until golden brown and opaque throughout, 2 to 4 minutes per side. Repeat with remaining tablespoon oil and fish.
- Step 4Fold cilantro into slaw. If desired, spread mayonnaise on rolls and make sandwiches with fish and slaw.
PER SERVING 490 CALORIES, 16.5 G FAT (3 G SATURATED), 37 G PROTEIN, 755 MG SODIUM, 54 G CARB, 8 G FIBER
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