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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

205.6 calories; protein 26.4g 53% DV; carbohydrates 13.3g 4% DV; exchange other carbs 1; dietary fiber 2.4g 10% DV; sugars 2.8g; fat 5.2g 8% DV; saturated fat 1.4g 7% DV; cholesterol 58.9mg 20% DV; vitamin a iu 517.8IU 10% DV; vitamin c 13.2mg 22% DV; folate 40.3mcg 10% DV; calcium 52.2mg 5% DV; iron 1.3mg 7% DV; magnesium 51.4mg 18% DV; potassium 410.7mg 12% DV; sodium 338.7mg 14% DV.