Key West Fish Sandwich

The Key West Fish Sandwich is a delightful seafood treat featuring flaky fish fillets, a zesty lime slaw, and a hint of tropical flavors, all nestled in a gluten-free bun. Perfect for a sunny day, this sandwich captures the essence of coastal cuisine with every bite.

Ingredients

• White fish fillets (such as mahi-mahi) - 300 grams
• Gluten-free sandwich buns - 2
• Cornmeal - 1/2 cup
• Egg - 1, beaten
• Lime juice - 2 tablespoons
• Cabbage, shredded - 1 cup
• Carrot, shredded - 1/2 cup
• Cilantro, chopped - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/4 teaspoon
• Paprika - 1/4 teaspoon
• Avocado, sliced - 1 small
• Tomato, sliced - 1 small

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix shredded cabbage, carrot, cilantro, olive oil, lime juice, salt, and pepper to create the slaw. Set aside.
3. Prepare the fish by seasoning with garlic powder, paprika, salt, and black pepper.
4. Dredge each fish fillet first in the beaten egg, then coat with cornmeal, pressing lightly to adhere.
5. Heat a non-stick skillet over medium heat and add a little olive oil. Cook the coated fish fillets for about 3-4 minutes on each side until golden brown and cooked through.
6. Once cooked, remove the fish and place it on paper towels to drain excess oil.
7. Toast the gluten-free buns in the oven for about 5 minutes until warm.
8. Assemble the sandwich by placing a fish fillet on the bottom half of each bun, adding a generous scoop of the lime slaw, and topping with sliced avocado and tomato.
9. Close the sandwiches with the top half of the buns and serve immediately.

Nutrition

• Calories: 480
• Protein: 25 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in omega-3 fatty acids from fish, which support heart health.
• Rich in dietary fiber from vegetables, promoting digestive health.

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