Po' Boy Sandwich

Serves 4


4 white fish fillets (hake, cod, talapia) about 5 oz. each
3 Tbs. vegetable oil
2 Tbs. jerk seasoning
1 tsp. salt

6 cups finely shredded green cabbage
1/2 cup plain nonfat Greek style yogurt
1/4 cup heavy cream
juice of one lime
1/4 cup cilantro, chopped
3/4 tsp. salt
1/2 cup ranch style dressing

4 sandwich buns, toasted
Chopped tomato
Cheddar cheese slices (optional)

Thaw fish, if frozen, and pat dry with paper towels.  In a bowl, mix together oil, jerk seasoning and salt.  Brush oil mixture on fish fillets to completely cover all sides.  Place coated fish on broiler-safe baking sheet and broil about 5 inches from broiler for 4 minutes (assuming fillets are about 3/4" thick).  Reduce broil time if fillets are 1/2" thick or less.  Check fish with a fork to see if the fish flakes easily at the end of the broil time.  If the fish needs more broiling, turn each fillet over and return to broiler for 2 minutes or until fish flakes easily.  Keep fish warm on baking sheet.

For the coleslaw dressing, combine yogurt, cream, ranch dressing, cilantro, salt, and lime juice in a blender.  Blend on high speed for a few minutes until the cilantro is finely minced.  Pour 1/2 cup of green sauce over prepared cabbage and toss to mix.

To build sandwich, place a fish fillet on one half of a sandwich bun.  Top with a slice of cheddar cheese, if desired, then coleslaw and chopped tomatoes. Sprinkle with Jerk seasoning and top with other half of sandwich bun.  Serve immediately.