Healthy Fish Sandwiches Ww Recipes

HEALTHY FISH SANDWICHES (WW)

Steps:

• In a pie pan (or bowl) combine cornmeal, Parmesan, salt and pepper. Set aside.
• In a second pie pan place egg white.
• Spread fish with mustard.
• Dip fish in egg white and then in cornmeal mixture. Place on a plate.
• Place large skillet over medium heat and spray with Pam and heat oil until hot.
• Add fish to skillet and cook 2-5 minutes per side, depending on thickness of fish.
• I warmed my rolls up before using.
• Place 1 teaspoon tartar sauce or mayo on bottom half of each roll, top with fish and squeeze lemon juice over fish and top with lettuce and 2 tomato slices.

CRISPY FISH SANDWICHES WITH WASABI AND GINGER

Steps:

• In a small bowl, combine the mayonnaise, lime zest, 1 teaspoons of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.
• In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.
• Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.
• In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.
• Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Add the lettuce and toss to coat.
• Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

UNFRIED FISH SANDWICHES

Steps:

• Preheat oven to 450 degrees F.
• To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well.
• Cover the dish and refrigerate until ready to serve.
• Rinse the fish pieces with cool water and pat dry with paper towels.
• Set aside.
• Place the egg substitute in a shallow bowl.
• Place the crumbs and lemon pepper or seasoning in another shallow bowl and stir to mix well.
• Coat a large baking sheet with nonstick cooking spray.
• Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well.
• Lay the fish pieces on the coated sheet.
• Spray the tops lightly with the cooking spray.
• Bake for about 15 minutes, until the outside is crisp and golden and the fish flakes easily with a fork.
• To serve, place one fish fillet in each bun.
• Top with some of the sauce, lettuce, and tomato and serve immediately.

FISH SANDWICHES

Steps:

• MAKE THE MAYONNAISE:.
• For the basil: Process all of the ingredients in a food processor or blender until smooth, scrape down sides as needed.
• Place in a jar/bowl, cover and refrigerate until ready to use, or up to 1 week.
• Garlic-chili: Stir together all of the ingredients.
• Place in a jar/bowl, cover and refrigerate until ready to use or up to 1 week.
• SANDWICHES:.
• Flake the fish in a medium bowl.
• Add 1/4 tsp lemon zest, 1/4 cup lemon juice, 2 Tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper, tossing gently to coat.
• Spread your choice of mayonnaise evenly on cut sides of the rolls.
• Place lettuce and fish on bottom halves of rolls.
• Top with onions and cover with roll tops.

MEATLOAF SANDWICHES (WW)

Steps:

• Preheat oven to 350 degrees F.
• Line a 9 x 13 inch baking pan with foil.
• In a skilled over medium heat, heat the oil and then add onion, and cook stirring occasionally until softened (5 minutes). Stir in vegetables (zucchini - celery) until softened (5 minutes). Stir in mushrooms and garlic and cook for another 3-5 minutes. Remove from heat and vegetables cool for about 15 minutes.
• Meanwhile combine the next 7 ingredients (chicken - Italian seasoning) in a bowl. Fold cooled vegetables into chicken mixture and then place mixture into baking pan.
• Bake for 1 hour or until browned. Let stand in pan for 10 minutes. Unmold and allow to cool.
• Slice meat loaf into 6 slices.
• To make sandwiches: spread 1/2 T catsup on each side of bread. Layer bread with lettuce, 1 slice meat loaf, topping with lettuce and bread. Repeat to make six sandwiches. Cut sandwiches in half and garnish with cheery tomato if desired.