Broiled Fish Sandwiches

• 4 (4-ounce) orange roughy, flounder, or grouper fillets
• Vegetable cooking spray
• 1/8 teaspoon salt
• 1 1/2 teaspoons minced fresh dillweed or 1/2 teaspoon dried dillweed, divided
• 1/3 cup nonfat sour cream
• 1/4 cup reduced-fat mayonnaise
• 3 tablespoons dill pickle salad cubes
• 3 tablespoons finely chopped purple onion
• 1 teaspoon lemon juice
• 1/4 teaspoon ground red pepper
• 4 (2-ounce) French bread rolls, split
• 2 cups firmly packed finely shredded cabbage

1. Place fish on rack of a broiler pan coated with cooking spray. Sprinkle with half of salt and dillweed. Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or until fish flakes easily when tested with a fork.
2. While fish broils, combine sour cream and next 4 ingredients in a medium bowl; stir in red pepper and remaining half of dillweed. Spread 3 tablespoons mayonnaise mixture evenly on bottom halves of rolls; set aside.
3. Combine remaining mayonnaise mixture and cabbage in a bowl; set aside.
4. Place fillets on roll halves spread with mayonnaise mixture; top fillets with cabbage mixture. Top with remaining bun halves. Serve immediately.

orange roughy, vegetable cooking spray, salt, fresh dillweed, nonfat sour cream, mayonnaise, dill pickle salad cubes, purple onion, lemon juice, ground red pepper, bread rolls, cabbage

Taken from www.myrecipes.com/recipe/broiled-fish-sandwiches (may not work)