INGREDIENTS
3 cups shredded red cabbage
2 TBSP apple cider vinegar
1/2 tsp. celery seeds
1/4 cup packed fresh flat-leaf parsley leaves
1/4 cup plain fat-free Greek yogurt
2 TBSP light mayonnaise
2 TBSP sweet pickle relish
1 TBSP fresh lemon juice
1 tsp. Dijon mustard
Salt
Pepper
2 large egg whites
3/4 cup plain dried bread crumbs
4 skinless flounder fillets
4 whole wheat hamburger buns
1/2 seedless cucumber
DIRECTIONS
Arrange oven rack 4-inches from heat source.
Preheat broiler on high.
Lightly coat a baking sheet with nonstick cooking spray.
In a large bowl, combine cabbage, vinegar and celery seeds; toss well.
Set slaw aside.
Prepare tartar sauce:
In a small bowl, with a wire whisk, stir together parsley, yogurt, mayonnaise, relish, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper.
Cover and refrigerate.
In a pie plate, whisk egg whites with fork just until frothy.
Place bread crumbs on a sheet of waxed paper.
Sprinkle flounder with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper to season both sides.
Dip flounder into egg whites.
Coat both sides with bread crumbs.
Arrange on prepared pan.
Broil for 2 1/2 to 3 minutes or until golden brown on both sides, turning over once.
Cut each fillet in half.
Spread 2 TBSP tartar sauce on bottom of each bun.
Top with cucumber, 2 pieces of flounder and 3/4 cup of slaw.
