This "breaded" fish is totally gluten-free.
mayonnaise, plus more for serving
fresh lime juice
small red cabbage (about 1 lb), cored and shredded
small jalapeño, seeded and thinly sliced
1 1/4 lb.
tilapia fillets, cut into 3-inch pieces
cilantro, roughly chopped
small hero rolls, split and toasted
- In a large bowl, whisk together mayonnaise, honey, 2 tablespoons lime juice, and pinch salt. Toss with cabbage and jalapeño. Set aside.
- Place cornmeal in a shallow dish. Brush fish with remaining tablespoon lime juice and season with cayenne and 1/2 teaspoon salt. Evenly coat in cornmeal, shaking off any excess.
- Heat 1 tablespoon oil in a large nonstick skillet on medium. In two batches, cook fish until golden brown and opaque throughout, 2 to 4 minutes per side. Repeat with remaining tablespoon oil and fish.
- Fold cilantro into slaw. If desired, spread mayonnaise on rolls and make sandwiches with fish and slaw.
PER SERVING 490 CALORIES, 16.5 G FAT (3 G SATURATED), 37 G PROTEIN, 755 MG SODIUM, 54 G CARB, 8 G FIBER