Orange-Coconut Fish Po’Boys

Name: Orange-Coconut Fish Po’Boys
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Soul Food
Ingredients: 7 tablespoons butter, melted; 1 teaspoon imitation coconut extract; 1 can (11 oz) refrigerated Pillsbury™ Original French Bread; 1/3 cup low sugar sweet orange marmalade; 1/4 teaspoon salt; 4 frozen breaded fish fillets (about 3 oz each); 1/2 cup flaked coconut; 4 slices (1 oz each) Swiss cheese, each cut into fourths; 2 tablespoons mayonnaise; 2 tablespoons low sugar sweet orange marmalade; 4 large tomato slices; 4 tablespoons chopped green onions, if desired

13 Ratings

8 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 30 min
Ingredients 12
Servings 4

New Orleans's famous po-boy sandwich gets jazzed with orange marmalade. Pillsbury™ French bread makes it homemade easy.

By Pillsbury Kitchens

Updated November 6, 2018

Make With

Pillsbury Bread

Bake-Off® Contest 45, 2012

Jone Schumacher
Chapin, Illinois

Ingredients

Sandwiches

7 tablespoons butter, melted
1 teaspoon imitation coconut extract
1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1/3 cup low sugar sweet orange marmalade
1/4 teaspoon salt
4 frozen breaded fish fillets (about 3 oz each)
1/2 cup flaked coconut

Spread and Topping

4 slices (1 oz each) Swiss cheese, each cut into fourths
2 tablespoons mayonnaise
2 tablespoons low sugar sweet orange marmalade
4 large tomato slices
4 tablespoons chopped green onions, if desired

Steps

1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, stir together 4 tablespoons of the butter and 1/2 teaspoon of the coconut extract. Remove dough from can. Stretch dough to 16-inch length. Cut loaf crosswise into 4 pieces. Press down on each piece to flatten slightly. Cut 3 diagonal 1/4-inch-deep slashes on top of each piece of dough. Lightly brush bottom of each piece of dough with butter mixture; place on cookie sheet. Lightly brush tops of dough with butter mixture. Reserve remaining butter mixture.
2

Bake 18 to 20 minutes or until golden brown. Lightly brush hot rolls with butter mixture. Cool.
3

Increase oven temperature to 400°F. Place fish fillets on same paper-lined cookie sheet. Bake 10 minutes.
4

Meanwhile, in small bowl, stir together 1/3 cup marmalade, remaining 3 tablespoons melted butter and 1/2 teaspoon coconut extract and salt; blend well. Remove fish from oven; brush with marmalade mixture. Return to oven; bake an additional 10 minutes. Remove fish from oven; turn and brush with marmalade mixture. Top each fillet with 1 tablespoon of the coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Remove from oven; turn fish. Brush tops of fillets with orange marmalade; top each with 1 tablespoon coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Place four pieces of Swiss cheese on each fish fillet. Bake 3 to 4 minutes or until cheese is melted.
5

Meanwhile, in small bowl stir together mayonnaise and 2 tablespoons marmalade; mix well.
6

Set oven control to broil. Cut each bread piece in half horizontally. Brush cut sides with remaining flavored butter; place, cut side up, on cookie sheet. Broil 3 to 4 inches from heat 2 to 3 minutes or until toasted. Spread 1 tablespoon mayonnaise mixture on bottom of each bun; top each with fish fillet, tomato slice and 1 tablespoon of onion and top of bun.

Nutrition Facts

Serving Size: 1 Serving

Calories: 860

Calories from Fat: 460

Total Fat: 51g; 78%

Saturated Fat: 24g; 122%

Trans Fat: 1g

Cholesterol: 95mg; 32%

Sodium: 1240mg; 52%

Potassium: 250mg; 7%

Total Carbohydrate: 79g; 26%

Dietary Fiber: 1g; 6%

Sugars: 26g

Protein: 21g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 2%; 2%

Calcium: 25%; 25%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;