This is not your ordinary fish sandwich. While we’re on the subject, let me tell you how much I despise fast food fish sandwiches. I think they should be banned…all fast food fish should be illegal. I don’t know why, but it grosses me out. I know a certain chain restaurant has its legion of fans for that nasty fish sandwich…and they eat it with a slice of cheese! I’ll never understand it. Not to be left out of the fish sandwich love, I offer up this Fish Sandwich with Ginger Apricot Mayonnaise. Believe it or not, it’s incredibly tasty and under 250 calories per serving!
So, how’s it taste?
I was first drawn to making this sandwich because of the flavored mayonnaise. Ginger and apricot? Yes, please! I know plenty of folks that don’t like mayo, but it just goes with fish…like tartar sauce. I happen to love mayo, so jazzing it up with flavor is a bonus for me. Fish cooks so quickly, so this meal is a very easy weeknight meal. There’s ginger and cayenne in the breading for the fish which makes for a pretty flavorful sandwich. You might want to amp up the cayenne if you like a little spice as I couldn’t taste it very much with the measurements below. I used tilapia for the fish as it’s very mild and goes well with just about any flavor combination. The ginger apricot mayo is such a refreshing match for the delicate fish. I like to add an extra dollop of the preserves for more sweetness. You could certainly substitute orange marmalade or peach preserves as well.
Fish Sandwich with Ginger Apricot Mayonnaise
New Dieter's Cookbook
per serving: 248 calories, 3g fat, 38g carbs, 20g protein, 4g fiber
Ginger Apricot Mayonnaise
1/4 cup low-fat mayonnaise
1 tsp. apricot preserves
1/4 tsp. ground ginger
4 fresh tilapia fillets
1/4 cup fine dry bread crumbs
1/4 tsp. ground ginger
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne
4 hamburger buns (I prefer Healthy Life)
4 tbsp. apricot preserves
1. For the mayonnaise, in a small bowl mix mayonnaise, ginger, and preserves.
2. For the sandwiches, lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine the bread crumbs, ginger, salt, pepper, and cayenne; set aside. Place fish fillets on the baking pan, spray with margarine spray. Coat sides and tops with crumb mixture.
3. Bake, uncovered, in a 450F oven for 4 to 6 minutes or until fish flakes easily with a fork.
4. To serve, toast buns and add lettuce and fish fillets to bottom buns. Top each sandwich with 1 tablespoon of the mayonnaise and 1 tablespoon of the preserves. Add bun tops.