Fish Po’Boys, Grilled Nectarines, Corn on the Cob
Servings : 4
Ingredients
Fish Po’Boys
- 1/2 cup 100% whole wheat flour
- 1 1/2 Tbsp seafood seasoning divided
- 4 white fish filets cut into strips, 6 oz., any white fish
- 2 Tbsp extra virgin olive oil
- 1/2 cup plain yogurt
- 4 each 100% whole wheat hot dog buns
- 1 cup brussels sprouts shredded
- dill pickles for serving (or pickled jalapeños)
- hot sauce for serving
Grilled Nectarines
- 4 nectarine halved and pitted
Corn on the Cob
- 8 ears corn on the cob
- unsalted butter optional
- salt optional
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.