I was going for a light fish sandwich. The store didn't have mahi-mahi like I wanted, so I decided to try the cod. It worked and tasted good, but the cod fillet didn't hold up as well as mahi-mahi could have. The fillet broke apart so I ended up stacking pieces of fish onto the sandwich. But you can try out any other white fish you'd like.
The star of this dish was the slaw. It was so light and refreshing. The Greek yogurt added tang to the slaw, and the cilantro added the flavor. It can even be enjoyed as a side dish.
Cod Fillet Sandwich - with Cilantro Cabbage Slaw
4 cod fillet (or any white fish)
1 small savoy cabbage, sliced
1/2 c cilantro, chopped
1/2 lime, juiced
1 c nonfat, plain Greek yogurt
4 tbsp mayo
1/2 tsp garlic powder
1/2 tsp seasoned salt
salt and pepper
butter or olive oil
1. Prepare the slaw: Mix the cabbage, cilantro, lime juice, Greek yogurt, mayo, garlic powder, seasoned salt, 1 tsp salt, and 1/2 tsp pepper together. Let it chill in the fridge while you prepare the fish. (That way the flavors can develop as well.)
2. Prepare the fish: Season both sides of the fish with salt and pepper. In a skillet over medium heat, add olive oil. Cook the fish about 3-5 mins on each side.
3. Assemble: Butter and toast the buns. Then top with a fish fillet and some slaw. Enjoy!