When money was scarce, I had to become creative in what I ate and how I prepared it. One of the marvels that was created back then that still has life today was the fish sammich. This particular recipe was created from leftovers on a Sunday afternoon and while the ingredient list may look sketchy, it is the perfect sandwich to have at home on the weekends.
AVOCADO AND TILAPIA ON RYE
Makes 2 sandwiches.
Ingredients:
4 oz. tilapia (you can also use cod or sole)
1/2 tsp. lemon pepper
1/2 avocado
2 tbsp. miracle whip
2 tbsp. low fat sour cream
salt and pepper
1/4 -1/2 c. shredded cabbage
4 slices rye bread
1/4 - 1/2 c. prepared salsa
Method:
-preheat oven to 375 degrees
-season tilapia with lemon pepper; you may not use all of the 1/2 teaspoon or you may decide to use more
-on a foil lined tray, cook tilapia for 12 to 15 minutes; ensure to cook tilapia through but check frequently after 12 minutes for doneness
-set aside to cool
-in a bowl, combine avocado, miracle whip, and sour cream; season with salt and pepper to taste
-go here to learn how to remove a pit and avocado from the avocado skin
-in a separate bowl, lightly flake the tilapia
-add the tilapia and cabbage to the avocado mixture and stir until the tilapia and cabbage are coated
-on one slice of bread, spread salsa and top with avocado and tilapia mixture
-top with remaining slice of bread
