Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw

Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw

This quick, simple, and delicious tilapia sandwich will satisfy your weeknight hunger.

H&F Bread Co wholegrain baguette Tilapia sandwich


Serves 4 (serving size: 1 sandwich)

Total time: 21 Minutes


1 tablespoon canola mayonnaise
1 tablespoon plain fat-free Greek yogurt
1 tablespoon cider vinegar
1/2 teaspoon kosher salt, divided
2 cups packaged cabbage-and-carrot coleslaw
1/3 cup shredded peeled jicama
1/3 cup shredded peeled Fuji apple
1 jalapeño pepper, thinly sliced
1/3 cup stone-ground yellow cornmeal
1/2 teaspoon freshly ground black pepper
1/3 cup 2% reduced-fat milk
4 (4-ounce) tilapia fillets
2 tablespoons extra-virgin olive oil


1. Preheat broiler to high.

2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.

3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeño; toss well to coat.

4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.

5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.

Photo: Nigel Cox; Styling: Sharon Ryan

Source: Cooking Light

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