Cornmeal-Crusted Tilapia Sandwiches With Jicama Slaw

• 4 (3-ounce) whole-grain sub rolls
• 1 tablespoon canola mayonnaise
• 1 tablespoon plain fat-free Greek yogurt
• 1 tablespoon cider vinegar
• 1/2 teaspoon kosher salt, divided
• 2 cups packaged cabbage-and-carrot coleslaw
• 1/3 cup shredded peeled jicama
• 1/3 cup shredded peeled Fuji apple
• 1 jalapeno pepper, thinly sliced
• 1/3 cup stone-ground yellow cornmeal
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup 2% reduced-fat milk
• 4 (4-ounce) tilapia fillets
• 2 tablespoons extra-virgin olive oil

1. Preheat broiler to high.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place bread, cut sides up, on a baking sheet, and broil for 1 1/2 minutes or until toasted.
3. Place mayonnaise, yogurt, vinegar, and 1/4 teaspoon salt in a medium bowl; stir with a whisk. Add coleslaw, jicama, apple, and jalapeno; toss well to coat.
4. Place cornmeal and black pepper in a dish. Place milk in a dish. Dip fish in milk. Dredge in cornmeal mixture; shake off excess breading. Sprinkle with remaining 1/4 teaspoon salt.
5. Heat a skillet over medium-high heat. Add olive oil; swirl to coat. Add fish; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet in each roll; divide coleslaw among sandwiches.
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rolls, canola mayonnaise, yogurt, cider vinegar, kosher salt, cabbage, jicama, apple, pepper, stoneground yellow cornmeal, freshly ground black pepper, milk, tilapia fillets, extravirgin olive oil

Taken from www.myrecipes.com/recipe/cornmeal-crusted-tilapia-sandwiches (may not work)