Entry #2156, March 30, 2013

Have a craving for a crunchy seafood delight?  Then try this recipe for the Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw.  It is sure to feel you up and give your taste buds a variety of sweet and salty flavors that make you say “mmm-hmmm good.” Thanks All Recipes for this delicious recipe!

Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw

Tilapia Sandwiches

Image via: My Recipes

Total time: 21 min

Servings: 4 Sandwiches

Ingredients

1 tablespoon of Canola Mayonnaise
1 tablespoon of Plain fat-free Greek Yogurt
4 (3-ounce)  Whole-Grain Sub Rolls
1 tablespoon of Cider Vinegar
2 cups of Packaged Cabbage-and-Carrot Coleslaw
1/3 cup of Shredded peeled Jicama
1/3 cup of Shredded peeled Fuji Apple
1/3 cup of Stone-Ground Yellow Cornmeal
1/2 teaspoon of Freshly Ground Black Pepper
1 Jalapeno Pepper, Thinly Sliced
1/3 cup of 2% Reduced- Fat Milk
4 (4-ounce) Tilapia Fillets
2 tablespoons of Extra-Virgin Olive Oil
Salt

Directions

1. Preheat the broiler to high.  Hollow out the top and bottom halves of bread, leaving at least 1/2-inch-thick shells.  Place the bread with the cut sides facing up on a baking sheet and broil for1-1/2 minutes or until they are toasted.
2. Whisk the mayonnaise, yogurt, vinegar, and 1/4 teaspoon of salt is a medium bow.  Then add the coleslaw, jicama, apple, and jalapeno; toss until everything is coated.
3. Place the cornmeal and black pepper in a dish.  Then take out a separate dish and place the milk into that.  Begin to take each piece of fish and dip them into milk and dredge into the cornmeal mixture be sure to shake off the excess breading.  Sprinkle with 1/4 teaspoon of salt on the fish after shaking of the excess breading.
4. Take out a skillet and swirl coat it with olive oil over a medium-high heat.  Next, add the fish cook each side for 3 minutes or until you think it is ready.  Place 1 fillet in each roll and divide the coleslaw among each sandwich.  Finally Enjoy!

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