RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Red Snapper Sandwiches With Jalapeno Mayonnaise image

Provided by Molly O'Neill

Categories     lunch, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 18

1/4 cup reduced-fat mayonnaise
1/4 cup plain nonfat yogurt
1 pickled jalapeno, finely chopped (1 tablespoon)
1 teaspoon pickled jalapeno liquid
1 cup cooked corn
1 small red bell pepper, diced small
1 scallion, trimmed and thinly sliced
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup yellow cornmeal
1 teaspoon salt
Freshly ground pepper to taste
4 small red snapper fillets, skinned
1/4 cup low-fat milk
2 teaspoons canola oil
1 large French baguette, quartered crosswise and halved horizontally

Steps:

  • To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
  • To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
  • To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
  • Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 2 grams, Sodium 879 milligrams, Sugar 9 grams, TransFat 0 grams

There are no comments yet!