Name: Grouper Sandwiches with Wasabi Coleslaw
Yield: Makes 4
Ingredients: 2 cups thinly sliced red cabbage; 1/4 cup wasabi mayonnaise; 2 tablespoons rice vinegar; 4 5-ounce grouper fillets or other firm white fish; 1/2 cuppanko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread; 3 tablespoons vegetable oil; 4 sesame-seed sandwich buns, split; Lemon wedges

To make things even easier, use a cabbage slaw mix. Serve with: Deli rice salad.

Market tip:

Wasabi mayonnaise can be found in the condiment aisle at many supermarkets. If unavailable, substitute 1/4 cup mayonnaise mixed with 1 1/2 teaspoons wasabi paste.

Recipe information

Yield
Makes 4

Ingredients

2 cups thinly sliced red cabbage

1/4 cup wasabi mayonnaise

2 tablespoons rice vinegar

4 5-ounce grouper fillets or other firm white fish

1/2 cuppanko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread

3 tablespoons vegetable oil

4 sesame-seed sandwich buns, split

Lemon wedges

Preparation

Step 1
Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
Step 2
Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
Step 3
Meanwhile, toast sandwich buns.
Step 4
Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.

TagsSandwich Asian American Red Cabbage Cabbage Leafy Greens Vegetable Fish Seafood Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Fry Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes