Here's my second meal of the week for you.
OPEN-FACED FLOUNDER SANDWICH
Prep time: 10 minutes
Cook time: 8 minutes
1 cucumber, peeled and sliced into thin ribbons
1 tbs. white wine vinegar
1/2 tsp. sugar
2 tbs. light mayonnaise
1 tsp. chili sauce
2 (4-oz.) flounder fillets
2 tbs. flour
1 tbs. olive oil
2 thick slices sourdough bread, toasted
1 cup shredded lettuce
1. In a medium bowl combine cucumber, vinegar, sugar, and pepper to tate, set aside. In a small bowl combine mayonnaise and chili sauce, set aside.
2. Season fillets with pepper to taste. Coat fillets with flour, turning to coat. Shake off excess. In a large nonstick skillet heat oil over medium-high heat. Cook fillets 4 to 6 minutes per side or until fish flakes easily with a fork.
3. For each sandwich, spread mayonnaise mixture onto toasted bread slice. Top with lettuce, and add fillet. Top with marinated cucumber ribbons, and serve.
Make it a meal: Serve with baked sweet potato fries and coleslaw.
I didn't have any sweet potatoes so I made steak fries. It turned out so good! Joe told me he'd like me to make it again next week.
Nutrition: Calories 320, Total Fat 13g, Saturated Fat 1g, Cholesterol 80mg, Sodium 630mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 6g, Protein 17g.