Publix Aprons Meal: Fish Sandwiches with Remoulade and Arugula-Almond Salad

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APRONS ADVICE

Total Time – 50 minutes (Makes 4 Servings)

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

Ingredients

  • 2 tablespoons capers, finely chopped
  • 2 tablespoons presliced green onions, finely chopped
  • 3 tablespoons light mayonnaise
  • 1 tablespoon basil pesto
  • 4 (5-oz) frozen potato-crusted cod (or breaded fish) fillets
  • 4 Bakery hamburger buns
  • 4 romaine lettuce leaves
  • 1 bag baby arugula (4–5 oz)
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup whole or sliced almonds
  • 1/2 cup golden raisins
  • 1/3 cup lemon vinaigrette

Fish Sandwiches with Remoulade Steps:

1. Preheat oven to 375°F. Chop capers and onions; combine with mayonnaise and pesto. Chill until ready to serve.

2. Bake fish following package instructions.

3. Assemble by placing fish on bottom bun; top with romaine leaves. Spread 1 tablespoon sauce on top side of each bun. Serve.Arugula-Almond Salad Steps:

1. Place arugula, cheese, almonds, and raisins in salad bowl.

2. Add dressing; toss and serve.CALORIES

Fish Sandwich: (per 1/4 recipe) 390kcal; FAT 13g; SAT FAT 2g; TRANS FAT 0g; CHOL 60mg; SODIUM 940mg; CARB 39g; FIBER 1g;

SUGARS 5g; PROTEIN 27g; VIT A 15%; VIT C 6%; CALC 6%; IRON 15%

Arugula-Almond Salad: (per 1/4 recipe) 270kcal; FAT 18g; SAT FAT 3g; TRANS FAT 0g; CHOL 5mg; SODIUM 450mg; CARB 21g; FIBER 3g;

SUGARS 12g; PROTEIN 9g; VIT A 15%; VIT C 8%; CALC 25%; IRON 8%

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