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Bon Appétit

Grouper Sandwiches with Wasabi Coleslaw

3.5

(6)

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

  1. 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.

TagsSandwichAsianAmericanRed CabbageCabbageLeafy GreensVegetableFishSeafoodMainDinnerNut FreeQuickEasyWeeknight Meals30 Minutes or LessFryBon Appétit
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