Cornmeal-Crusted Tilapia Sandwiches with Jicama Slaw

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 cups d cabbage-and-carrot coleslaw 
• 1 tablespoon cider vinegar 
• 4 servings pea soup chilled quick
• 0.3 cup fuji apple shredded peeled
• 1 tablespoon greek yogurt plain fat-free
• 0.3 cup cornmeal yellow stone-ground
• 1  jalapeno thinly sliced
• 0.3 cup jicama shredded peeled
• 0.5 teaspoon kosher salt divided
• 0.3 cup milk 2% reduced-fat
• 1 tablespoon canola mayonnaise 
• 2 tablespoons olive oil extra-virgin
• 16 ounce tilapia fillets 
• 12 ounce whole-grain sub rolls 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• broiler

Directions

1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell.
3. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.
4. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk.
5. Add coleslaw, jicama, apple, and jalapeo; toss well to coat.
6. Place cornmeal and black pepper in a dish.
7. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading.
8. Sprinkle with remaining 1/4 teaspoon salt.
9. Heat a skillet over medium-high heat.
10. Add olive oil; swirl to coat.
11. Add fish; cook 3 minutes on each side or until desired degree of doneness.
12. Place 1 fillet in each roll; divide coleslaw among sandwiches.