Best Healthy Crispy Fish Sandwich With Pineapple Slaw Recipes

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HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW



Healthy Crispy Fish Sandwich With Pineapple Slaw image

From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.

Provided by LifeIsGood

Categories     Caribbean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons low-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons rice vinegar
1/8-1/4 teaspoon crushed red pepper flakes
8 ounces canned pineapple chunks, drained and coarsely chopped
2 cups coleslaw mix
1/4 cup cornmeal
1 1/4 lbs haddock or 1 1/4 lbs cod, skinned and cut into 4 portions
1/2 teaspoon cajun seasoning
1/4 teaspoon salt
4 teaspoons canola oil, divided
8 slices thick whole wheat bread, toasted or 8 whole grain buns

Steps:

  • Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
  • Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
  • Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.

Nutrition Facts : Calories 365.2, Fat 7.5, SaturatedFat 1, Cholesterol 93.7, Sodium 794.9, Carbohydrate 36.5, Fiber 5.7, Sugar 9.3, Protein 37.3

HEALTHY FISH SANDWICHES (WW)



Healthy Fish Sandwiches (Ww) image

We loved these fish sandwiches served with recipe#179978 with sugar-free jello w/fruit for dessert -- it's probably a 10/11 pt supper but felt like we were eating a great weeknight supper -- without DIET written all over it! The original recipe (from WW.com) suggests flounder for the fish - I used Tilapia with excellent results on whole wheat hamburger buns. The original recipe also adds 1 tsp thyme to the cornmeal mix - I didn't use any - but it may be better with the added thyme.

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup cornmeal (we used yellow cornmeal)
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb fish fillet (see note above, I used tilapia)
1 tablespoon Dijon mustard
1 egg white, whipped until stiff
cooking spray (Pam)
1 tablespoon olive oil
4 teaspoons tartar sauce (I used light mayo)
4 light hamburger buns or 4 whole wheat hamburger buns
1 lemon, cut into wedges
lettuce
1 tomatoes, cut into 8 slices (optional)

Steps:

  • In a pie pan (or bowl) combine cornmeal, Parmesan, salt and pepper. Set aside.
  • In a second pie pan place egg white.
  • Spread fish with mustard.
  • Dip fish in egg white and then in cornmeal mixture. Place on a plate.
  • Place large skillet over medium heat and spray with Pam and heat oil until hot.
  • Add fish to skillet and cook 2-5 minutes per side, depending on thickness of fish.
  • I warmed my rolls up before using.
  • Place 1 teaspoon tartar sauce or mayo on bottom half of each roll, top with fish and squeeze lemon juice over fish and top with lettuce and 2 tomato slices.

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