Diabetic UNFRIED FISH SANDWICHES

 

Yield: 4 servings

Source: "The Complete Diabetes Prevention Plan"

Info:

http://diabeticgourmet.com/book_archive/details/60.shtml

 

INGREDIENTS

 

Sauce:

-  1/4 cup nonfat or reduced-fat mayonnaise

-  2 to 3 teaspoons dill or sweet pickle relish

-  2 teaspoons finely chopped onion

-  1/4 teaspoon dry mustard

 

Fish:

-  1 pound cod, grouper, orange roughy, or other

   white fish fillets, cut into 4 equal pieces

-  1/4 cup plus 2 tablespoons fat-free egg substitute

-  1/2 cup Special-K cereal crumbs

-  1/2 to 1 teaspoon lemon pepper, Cajun seasoning,

   or Old Bay seafood seasoning

-  Nonstick cooking spray

 

Rest of Ingredients:

-  4 light whole-wheat or multigrain buns

-  4 slices tomato

-  4 lettuce leaves

 

DIRECTIONS

 

Preheat oven to 450 degrees F.

 

To make the sauce, combine all of the sauce ingredients

in a small bowl and stir to mix well. Cover the dish

and refrigerate until ready to serve.

 

Rinse the fish pieces with cool water and

pat dry with paper towels. Set aside.

 

Place the egg substitute in a shallow bowl.

Place the crumbs and lemon pepper or seasoning

in another shallow bowl and stir to mix well.

 

Coat a large baking sheet with nonstick cooking spray.

Dip the fish pieces first in the egg substitute and then

in the crumb mixture, turning to coat both sides well.

 

Lay the fish pieces on the coated sheet. Spray the

tops lightly with the cooking spray. Bake for about

15 minutes, until the outside is crisp and golden and

the fish flakes easily with a fork.

 

To serve, place one fish fillet in each bun. Top with some

of the sauce, lettuce, and tomato and serve immediately.

 

Nutritional Information Per Serving (1/4 of recipe):

Calories: 237, Carbohydrate: 31 g, Cholesterol: 48 mg, Fat: 3.3 g,

Fiber: 5.7 g, Protein: 29 g, Sodium: 543 mg, Calcium: 70 mg

Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1/2 Vegetable

 


Sugar Says:
            'Life is not the way it's supposed to be.
It's the way it is.
The way you cope with it is what makes the difference.'




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