Crispy grouper sandwich supper.

2 tablespoons reduced-fat mayonnaise

1 tablespoon sweet pickle relish

4 slices whole wheat bread, toasted

3/4 pound grouper fillets

1/4 cup coarse cornmeal

Salt and freshly ground black pepper

1 tablespoon olive oil

Mix mayonnaise and relish together in a small bowl and set aside. Toast bread and set aside. Pat fillets dry with paper towel. Season cornmeal with salt and pepper to taste. Dip fillets into cornmeal, making sure both sides are well coated. Heat olive oil in a nonstick skillet over medium-high heat. Add grouper and sauté 2 minutes. Turn and sauté 2 minutes for a 1-inch thick fillet. Reduce heat to low and cook 4-5 minutes. Spread 2 slices of bread with the mayonnaise and relish mixture. Place half the grouper on each slice. Cover with the other two slices of bread. Cut sandwich in half and serve with the salad.

Yield: 2 servings.

Per serving: 488 calories (29% from fat), 16 g fat (2.6 g saturated, 5.2 g monounsaturated), 60 mg cholesterol, 38.5 g protein, 43.3 g carbohydrates, 4.7 g fiber, 389 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.