Cornmeal-Crusted Halibut Sandwich with Creamy Coleslaw

Cornmeal-Crusted Halibut Sandwich with Creamy Coleslaw

Recipe Rating: 3.85304
Serves 4
A thin coating of paprika-infused cornmeal turns into a crispy crust on tender halibut fillets for this tasty fish sandwich.
  • 3 tablespoons light mayonnaise
  • 4 teaspoons lime juice
  • pinch cayenne pepper
  • 2 cups shredded cabbage
  • 4 (6-ounce) skinless halibut fillets
  • 2 large egg whites
  • 1/2 cup cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • 4 French dinner rolls or sandwich rolls, split
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Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together mayonnaise, lime juice and cayenne. Stir in cabbage and set aside.

Halibut fillets can vary greatly in size, make sure to cut so they will fit nicely in sandwich rolls. If more than 3/4-inch thick, carefully slice crosswise in half to create 2 thinner pieces of fillet.

In a small bowl, whisk egg whites until foamy. Place cornmeal, paprika and salt in a shallow bowl or baking dish. Dredge fish in egg whites, allowing any excess to drip off. Place in cornmeal mixture, turning to coat both sides. Set on a plate until all fillets are coated.

Heat oil in a large skillet over medium-high heat. Add coated fillets and cook until just browned, 2 minutes per side. Transfer to prepared baking sheet and bake about 8 minutes longer or until fish is opaque throughout. Serve on rolls topped with slaw.
Nutritional Info: 
Per Serving: 540 calories (130 from fat), 14g total fat, 2g saturated fat, 85mg cholesterol, 730mg sodium, 40g carbohydrates, (3 g dietary fiber, 2g sugar), 39g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.