Open-Face Barbecue Tilapia Sandwiches

Thank you to Craig for passing this one along to me!


Open-Face Barbecue Tilapia Sandwiches

Grilled fish nestled on a bed of crunchy coleslaw and capped off with a drizzle of barbecue sauce makes these diabetic-friendly sandwiches sure to please.
MAKES: 4 servings
CARB GRAMS PER SERVING: 13

4 4 - 5 ounces fresh or frozen skinless tilapia or flounder fillets
Nonstick cooking spray
2 tablespoons light mayonnaise
2 teaspoons lemon juice
2 cups packaged shredded cabbage with carrot (coleslaw mix)
4 slices whole wheat bread, toasted
2 tablespoons bottled low-calorie barbecue sauce


1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Lightly coat both sides of each fish fillet with nonstick cooking spray.
2. For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
3. In a medium bowl, stir together mayonnaise and lemon juice. Add cabbage; toss to coat.
4. To assemble, spoon cabbage mixture onto bread slices. Top with fish fillets. Drizzle fish with barbecue sauce.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 206
Protein(gm): 26
Carbohydrate(gm): 13
Fat, total(gm): 5
Cholesterol(mg): 59
Saturated fat(gm): 1
Monosaturated fat(gm): 2
Polyunsaturated fat(gm): 2
Dietary Fiber, total(gm): 2
Sugar, total(gm): 3