Creole Fish Sandwich with Spicy Remoulade Sauce

FOR FISH:

100 2 oz. breaded fish fillets, frozen

Cooking oil spray

100 whole wheat hamburger buns

6 heads green leaf lettuce, washed and chopped into 3 inch
pieces

25 medium tomatoes, sliced into 8 slices each

FOR THE CREOLE SEASONING:

3/4 cup paprika

1/2 cup garlic powder

1/4 cup black pepper

1/4 cup onion powder

1/4 cup cayenne pepper

1/4 cup dried oregano

1/4 cup dried thyme leaves

FOR THE SPICY REMOULADE SAUCE:

2 medium onions, very finely chopped

3 bunches fresh parsley, minced

9 cups low-fat mayonnaise

1/2 cup Dijon mustard

3/4 cup hot sauce, such as Tabasco

3/4 cup lemon juice

Make the Creole seasoning by combining all the ingredients in a medium sized mixing bowl. Stir well and set aside.

1. Make the remoulade sauce by combining all the ingredients in a large mixing bowl. Whisk well, cover and refrigerate for at least 30 minutes to allow flavors to develop.
2. Pre-heat oven to 375 ̊F. Line sheet pans with parchment paper and arrange fish fillets on sheet pans. Spray each fish fillet with 1⁄2 cooking oil and evenly coat with 1⁄2 TBSP Creole seasoning. Bake fish in oven until fully heated through to 165  ̊F, about 10-12 minutes.
3. Line sheet pans with parchment paper. Arrange buns on sheet pans and spray lightly with cooking oil. Toast buns in 375  ̊F oven for 5-6 minutes or until golden brown.
4. To serve: Spread 2 TBSP remoulade sauce on each hamburger bun, 1 TBSP on each side of the bun. Place fish on bun, top with lettuce and two slices of tomato.

2 oz. meat/meat alternative

2 oz. whole grain equivanlent 

Calories 414 calories Saturated Fat 1.57g Sodium 668.2 mg Carbohydrate 51.5g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.