Nutrition per serving may change if servings are adjusted.
4 4 to 5 ounce fresh or frozen skinless tilapia or flounder fillets
Nonstick cooking spray
2 tablespoons light mayonnaise
2 teaspoons lemon juice
2 cups packaged shredded cabbage with carrot (coleslaw mix)
4 slices whole-wheat bread, toasted
2 tablespoons bottled low-calorie barbecue sauce
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Lightly coat both sides of each fish fillet with nonstick cooking spray.
For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per ½-inch thickness or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)
In a medium bowl, stir together mayonnaise and lemon juice. Add cabbage; toss to coat.
To assemble, spoon cabbage mixture onto bread slices. Top with fish fillets. Drizzle fish with barbecue sauce.
206 calories;5 g fat(1 g sat); 2 g fiber; 13 g carbohydrates; 26 g protein; 40 mcg folate; 59 mg cholesterol; 3 g sugars; 0 g added sugars; 518 IU vitamin A; 13 mg vitamin C; 52 mg calcium; 1 mg iron; 339 mg sodium; 411 mg potassium