Jamie and Bobby Deen offer a healthy twist on one of their favorite Southern comfort foods. This Po' boy recipe cuts 600 calories from their mom's (the "Queen of Butter," Paula Deen's) recipe.
- 1/2 cup low-fat mayonnaise
- 2 tbsp chopped sweet pickles
- 2 tbsp chopped red onion
- 1 1/2 tsp freshly squeezed lemon juice
- 1/4 tsp garlic powder
- 4 (7 oz) tilapia fillets
- olive oil (for brushing)
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1-2 loaves whole wheat French bread
- 2 medium beefsteak tomatoes, cut into 8 slices
- 4 leaves romaine lettuce
Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, and then halve each section lengthwise. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tbsp of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.