Fish Sandwiches with Remoulade and Arugula-Almond Salad

Recipes

4 servings

50 minutes total (Active 15 minutes)

Shopping list

Prepare fish and begin to bake (10 minutes)
Bake fish, then prepare salad during last 10 minutes (30 minutes)
Complete sandwiches; serve (10 minutes)

Arugula-Almond Salad

Ingredients

1 bag baby arugula (4–5 oz)
½ cup shaved Parmesan cheese
½ cup whole (or sliced) almonds
½ cup golden raisins
⅓ cup lemon vinaigrette

Steps

Place all ingredients in salad bowl; toss and serve.

Fish Sandwiches with Remoulade

Ingredients

2 tablespoons capers, finely chopped
2 tablespoons presliced green onions, finely chopped
3 tablespoons light mayonnaise
1 tablespoon basil pesto
4 breaded fish fillets (18–20 oz)
4 Bakery hamburger buns
4 romaine lettuce leaves

Steps

Preheat oven to 450°F. Chop capers and onions; combine with mayonnaise and pesto. Chill remoulade until ready to serve.
Bake fish following package instructions.
Spread 1 tablespoon remoulade on inside of each top bun. Assemble by placing fish on bottom buns; top with romaine leaves and top buns. Serve.

Serving Suggestions

Complete your meal with potato puffs, sweet tea, and cupcakes for dessert.
Instead of fish fillets, you can also use popcorn shrimp or fish sticks in the sandwich recipe.

Arugula-Almond Salad

Amount per ¼ recipe serving: Calories 270, Total Fat 18g, Sat Fat 3g, Trans Fat 0g, Chol 5mg, Sodium 430mg, Total Carb 21g, Fiber 3g, Sugars 13g, Protein 9g, Calc 15%, Vitamin A 15%, Vitamin C 10%, Iron 6%

Fish Sandwiches with Remoulade

Amount per ¼ recipe serving: Calories 310, Total Fat 12g, Sat Fat 0.5g, Trans Fat 0g, Chol 25mg, Sodium 710mg, Total Carb 39g, Fiber 2g, Sugars 7g, Protein 11g, Calc 0%, Vitamin A 15%, Vitamin C 6%, Iron 6%