Red Snapper Sandwiches With Jalapeno Mayonnaise

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup plain nonfat yogurt
• 1 pickled jalapeno, finely chopped (1 tablespoon)
• 1 teaspoon pickled jalapeno liquid
• 1 cup cooked corn
• 1 small red bell pepper, diced small
• 1 scallion, trimmed and thinly sliced
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• Freshly ground pepper to taste
• 4 small red snapper fillets, skinned
• 1/4 cup low-fat milk
• 2 teaspoons canola oil
• 1 large French baguette, quartered crosswise and halved horizontally

1. To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid.
2. Refrigerate at least 1 hour.
3. To make the relish, toss together the corn, red pepper, scallion and cilantro.
4. Add the lime juice, salt and pepper and toss.
5. To make the snapper, place cornmeal, salt and pepper in a shallow dish.
6. Dip fillets in milk and coat in cornmeal.
7. Heat oil in a large nonstick skillet over medium heat.
8. Add snapper and saute until cooked through, about 3 minutes per side.
9. Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise.
10. Layer with snapper, relish and more bread.
11. Serve immediately.

mayonnaise, nonfat yogurt, liquid, corn, red bell pepper, scallion, fresh cilantro, lime juice, salt, freshly ground pepper, yellow cornmeal, salt, freshly ground pepper, red snapper, lowfat milk, canola oil, horizontally

Taken from cooking.nytimes.com/recipes/2989 (may not work)