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




Ingredient Checklist


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.

  • 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

1 fish fillet with 1 bread slice
206 calories; protein 26.4g; carbohydrates 13.3g; dietary fiber 2.4g; sugars 2.8g; fat 5.2g; saturated fat 1.4g; cholesterol 58.9mg; vitamin a iu 517.8IU; vitamin c 13.2mg; folate 40.3mcg; calcium 52.2mg; iron 1.3mg; magnesium 51.4mg; potassium 410.7mg; sodium 338.7mg.

3 lean protein, 1 starch, 1/2 vegetable