4white fish filetscut into strips, 6 oz., any white fish
2Tbspextra virgin olive oil
1/2cupplain yogurt
4each100% whole wheat hot dog buns
1cupbrussels sproutsshredded
dill picklesfor serving (or pickled jalapeños)
hot saucefor serving
Grilled Nectarines
4nectarinehalved and pitted
Corn on the Cob
8earscorn on the cob
unsalted butteroptional
saltoptional
Instructions
Fish Po’Boys
Heat oil in a large skillet. Combine flour and ½ T. seafood seasoning in a zip top plastic bag. Add tilapia. Seal bag, and shake to coat. Add tilapia to oil and cook 4-6 minutes, turning occasionally, until fish is cooked through and easily flakes. Meanwhile, combine yogurt and remaining seafood seasoning and shredded sprouts. Set aside. Layer fish, yogurt mixture, and pickles on buns. Sprinkle with hot sauce, if desired.
Grilled Nectarines
Preheat grill to medium heat. Grill nectarines 4 minutes per side or until hot and soft.
Corn on the Cob
Bring large pot of water to a boil. Husk corn. Place husked corn in boiling water. Boil 10 minutes. Remove from water. Serve with unsalted butter and salt, if desired.