Best Healthy Crispy Fish Sandwich With Pineapple Slaw Recipes

Healthy Crispy Fish Sandwich With Pineapple Slaw image

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) image

Provided by ellie_

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.