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Orange-Coconut Fish Po’Boys

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Pillsbury Kitchens
Updated Nov 6, 2018
Bake-Off® Contest 45, 2012
Jone Schumacher
Chapin, Illinois
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New Orleans's famous po-boy sandwich gets jazzed with orange marmalade. Pillsbury™ French bread makes it homemade easy.

Orange-Coconut Fish Po’Boys

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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake 18 to 20 minutes or until golden brown. Lightly brush hot rolls with butter mixture. Cool.
  • Step 
    3
    Increase oven temperature to 400°F. Place fish fillets on same paper-lined cookie sheet. Bake 10 minutes.
  • Step 
    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.
  • Step 
    5
    Meanwhile, in small bowl stir together mayonnaise and 2 tablespoons marmalade; mix well.
  • Step 
    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

860 Calories
51g Total Fat
21g Protein
79g Total Carbohydrate
26g Sugars

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;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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