GOOD TO KNOW A favorite sandwich, redux: Instead of battering and deep-frying, fish fillets are cooked on the grill, with a mere brush of oil. Top with a tangy slaw and serve on toasted bread, and you won’t miss the original in the least.

　　

Ingredients

serves 4

　　4 cups shredded green cabbage (from 1/4 head)

　　Coarse salt and ground pepper

　　1 celery stalk, thinly sliced

　　1/2 small red onion, thinly sliced

　　3 tablespoons mayonnaise

　　1 tablespoon red-wine vinegar

　　1/4 teaspoon caraway seed

　　Vegetable oil, for grilling

　　4 striped bass fillets or other firm-fleshed fish, such as tilapia or flounder (4 to 6 ounces each)

　　8 thick slices sandwich bread, such as brioche or country-style white

　　

Step 1

Heat grill to medium-high. In a medium bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes, then press between layers of paper towels to remove excess liquid.

　　

Step 2

In a clean bowl, toss cabbage with celery, onion, mayonnaise, vinegar, and caraway seed, and season with pepper.

　　

Step 3

Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper, and brush with oil. Grill fish until opaque around the edges and underside releases easily from grill, 2 to 4 minutes. Using a thin metal spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.

　　

Step 4

Grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 420

　　

Step 7

Fat: 10.7g (2g Saturated Fat)

　　

Step 8

Protein: 41.8g

　　

Step 9

Carbohydrates: 40.7g

　　

Step 10

Fiber: 8.5g

　　Everyday Food: Light