Renee Clerkin
Dietitian | Nutritionist
The Perfect Fish Sandwich
PREP TIME: 35-40 minutes
COOK TIME: 6-8 minutes
1/4 cup + 1 tablespoon olive oil
2.5 limes, juices and zested
1 green onion
1 tablespoon chili powder
2 cloves garlic
1 jalapeno pepper
3/4 cup cilantro
1 pound fish fillet, such as whitefish or mahi mahi
1/2 cup mayo or greek yogurt
1 tablespoon sriracha
1/2 teaspoon smoked paprika
3 cups shredded coleslaw
3 radishes, thinly sliced (optional)
sea salt and black pepper, to taste
8 slices of whole-grain bread

To prepare the fish, start by blending together 1/4 cup oil, juice and zest of 1 lime, onion, chili powder, garlic, jalapeno, and 1/2 cup cilantro. Pour marinate over fish and let sit to marinate for 20-25 minutes. Remove fish from the marinade and place onto a heated grill, flesh side down. Grill the fish for approximately 3 minutes per side depending on thickness.


To prepare the aioli, whisk together mayonnaise, juice of 1/2 lime, sriracha, and paprika in a small bowl. Season with salt and pepper. Store, covered, in the refrigerator for 2-3 days.


To prepare the cabbage slaw, toss together cabbage slaw, radishes, 2-4 tablespoons chopped cilantro, 1 tablespoons of olive oil, juice of 1 lime, salt and pepper. Store, covered, in the refrigerator for 1-2 days.


To assemble the fish sandwich, spread 1 tablespoon aioli on one slice of bread and top with 4-ounces of grilled marinated fish, ¼ – ½ cup coleslaw, and second slice of bread. Serve any additional coleslaw on the side.