Red Snapper Sandwiches With Jalapeno Mayonnaise
Published July 30, 1994
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
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Ingredients
THE MAYONNAISE
¼ cup reduced-fat mayonnaise
¼ cup plain nonfat yogurt
1 pickled jalapeno, finely chopped (1 tablespoon)
1 teaspoon pickled jalapeno liquid
THE RELISH
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
½ teaspoon salt
Freshly ground pepper to taste
THE SNAPPER
½ cup yellow cornmeal
1 teaspoon salt
Freshly ground pepper to taste
4 small red snapper fillets, skinned
¼ cup low-fat milk
2 teaspoons canola oil
1 large French baguette, quartered crosswise and halved horizontally
Nutritional analysis per serving (4 servings)
69 grams carbs; 62 milligrams cholesterol; 573 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 875 milligrams sodium; 46 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
- Step 2
To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
- Step 3
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.
- Step 4
Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.
Private Notes
Comments
We were short on Red Snapper so we used Orange Roughy as well. Both were delicious!