Recipe Image

Open-Face Barbecue Tilapia Sandwiches

  • 15 m
  • 20 m
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.”


    • 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


  • 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.
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