Foodie Friday: Cabbage in a Po’Boy
July 30, 2011
If you’ve still got cabbage kicking around your fridge drawer from last week, use it up in a slaw (I’m still totally digging this one) or use it in fish tacos (my favorite recipe is here) or, make a Fish Po’Boy. Yummy.
Po’Boy with Light Tartar Sauce (adapted from Everyday Living Magazine)
- 4 fish fillets (1 1/4 pounds total) (I used petrale sole I had on hand)
- 3 T creole seasoning (good recipe here)
- 1 Baguette or french bread loaf cut into 4 pieces and split
- thinly sliced cabbage for serving
- dill pickle slices
- 1 large tomato, thinly sliced
- 1/2 cup light tartar sauce (recipe follows)
Heat broiler, with rack in second highest position. Place a broilerproof wire rack in a rimmed baking sheet. Arrange fish on rack and sprinkle evenly with Creole seasoning. Broil until fish is opaque throughout and seasoning is deep golden and crisp at the edges, about 12 minutes. Remove fish from oven and toast bread under broiler, about 2 minutes. Layer fillets on bottom halves of bread and top with cabbage, pickles and tomato. Spread tartar sauce on top halve of bread and sandwich.
Light Tartar Sauce
In a small bowl, stir together
- 2 T finely chopped dill pickle
- 2t Dijon mustard
- 2t lemon juice
- 2T mayo
- 1/2 c. low-fat plain Greek yogurt.
Season with coarse salt and ground pepper.
Store in an air-tight container for up to one week in the fridge!
For farm fresh tartar sauce, try with basil and fennel!
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“What is a Po’Boy?”, asked the Canadian. :)