Grilled fish nestled on a bed of crunchy coleslaw and capped off with a drizzle of barbecue sauce makes these diabetic-friendly sandwiches sure to please. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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 1/2-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.

Nutrition Facts

206 calories; 5.2 g total fat; 1.4 g saturated fat; 59 mg cholesterol; 339 mg sodium. 411 mg potassium; 13.3 g carbohydrates; 2.4 g fiber; 3 g sugar; 26.4 g protein; 518 IU vitamin a iu; 13 mg vitamin c; 40 mcg folate; 52 mg calcium; 1 mg iron; 51 mg magnesium;