Open-Face Barbecue Tilapia Sandwiches

Open-Face Barbecue Tilapia Sandwiches

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.)
  3. In a medium bowl, stir together mayonnaise and lemon juice. Add cabbage; toss to coat.
  4. To assemble, spoon cabbage mixture onto bread slices. Top with fish fillets. Drizzle fish with barbecue sauce.

Nutrition information

  • Serving size: 1 fish fillet with 1 bread slice
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 lean protein, 1 starch, ½ vegetable

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