Red Snapper Sandwiches With Jalapeno Mayonnaise

Total Time
20 minutes, plus 1 hour's refrigeration
Rating
4(19)
Comments
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Ingredients

Yield:Four servings

    The Mayonnaise

    • ¼cup reduced-fat mayonnaise
    • ¼cup plain nonfat yogurt
    • 1pickled jalapeno, finely chopped (1 tablespoon)
    • 1teaspoon pickled jalapeno liquid

    The Relish

    • 1cup cooked corn
    • 1small red bell pepper, diced small
    • 1scallion, trimmed and thinly sliced
    • 3tablespoons chopped fresh cilantro
    • 3tablespoons fresh lime juice
    • ½teaspoon salt
    • Freshly ground pepper to taste

    The Snapper

    • ½cup yellow cornmeal
    • 1teaspoon salt
    • Freshly ground pepper to taste
    • 4small red snapper fillets, skinned
    • ¼cup low-fat milk
    • 2teaspoons canola oil
    • 1large French baguette, quartered crosswise and halved horizontally
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

573 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 46 grams protein; 875 milligrams sodium

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

  1. Step 1

    To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.

  2. Step 2

    To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.

  3. 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.

  4. Step 4

    Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.

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