Breaded Fish Sandwiches with Cilantro Blue Cheese Slaw

I recently purchased the July 2010 issue of Taste of Home Healthy Cooking magazine. And I have LOVED it! I've made several recipes from it and they have all been big hits. One was the Cucumber Punch I mentioned in my last post. And there are several more waiting to be blogged about.
The fish sandwiches and slaw are two of them. I have adapted them slightly to be WW friendly (-er). The original  fish sandwich recipe is written for 4 servings and the slaw for 8. But the slaw is so delicious that doubling up is in order and pretty harmless since it's so low in points on it's own.
So let's get to it...

Breaded Fish Sandwiches and Cilantro Blue Cheese Slaw

Serves 4

9 PointsPlus per serving
(This may vary based on the buns you use)

For the fish sandwiches:
1/2 cup dry bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon lemon pepper seasoning
4-4oz tilapia fillets
4 whole wheat hamburger buns
1 cup shredded lettuce
1/4 cup shredded carrots
1 Tablespoon grated onion

Sauce for the sandwiches:
1/4 cup plain lowfat yogurt
1 Tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon lemon zest
1/4 teaspoon prepared horseradish
Combine all sauce ingredients in small bowl and set aside.

In a separate small bowl combine the shredded lettuce, carrots and onion. Set aside.

Preheat oven to 375 degrees. Spray a baking sheet with non stick spray.
In small bowl, combine first five ingredients for fish sandwiches. Coat fillets with bread crumb mixture. Place on baking tray and bake for 15 minutes or until fish flakes easily with a fork.

While the fish bakes, assemble the Cilantro Blue Cheese Slaw
8 cups shredded cabbage
I used a bag of cole slaw mix once and shredded a head of cabbage the next. Both ways were yummy!
1 small red onion, halved and thinly sliced
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
1/4 cup crumbled blue cheese
1/4 cup light mayo
1/4 cup reduced fat sour cream
2 Tablespoons rice vinegar
2 Tablespoons lime juice
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon lime zest
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper

In large bowl, combine the cabbage, onion, cilantro, and jalapeno.
In small bowl combine the remaining ingredients; pour over salad and toss to coat.

To assemble fish sandwiches place one cooked piece of fish on bun. Top with 1/4 of the sauce and 1/4 of the lettuce mixture.

One serving is one fish sandwich and 1 1/2 cups slaw.

What we thought~
Roger, Kenzie and I LOVED this meal. Within the first two bites we all realized that the slaw should have been made to put ON the sandwich. And that is what we did the next time we had this meal. From now on I'll skip the lettuce/carrot/onion mixture all together. 
Roger liked the sauce on the fish sandwich. I thought it wasn't really necessary if you're putting the slaw on the sandwich. I may quit making the sauce too.
Despite the looks of it, these two recipes come together very fast. Once you gather the ingredients, dinner is only 20 minutes away.
I'll make the slaw as a side dish for other meals in the future too. The flavors are so tangy and interesting. It's not the gloopy, gloppy, mayo laden cole slaw you get at the grocery store, that's for sure! And the leftover slaw held up really well in the fridge for a couple of days.
Emily had her fish on a bun. No sauce and no slaw. She says she doesn't even like the name of cole slaw and won't try it.
Jaxon wasn't very interested in this meal. Or any meal at all lately for that matter.

Linking this up to a "Salad Party" over at

to share the cole slaw love.