Best My Fish Sandwich With Zesty 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

My Fish Sandwich with Zesty Pineapple Slaw image

Provided by Norma DeRemer

Categories Sandwiches

Number Of Ingredients 12

2 Tbsp mayonnaise, fat-free
2 Tbsp plain yogurt, fat free
1 can(s) pineapple chunks, drained
2 c coleslaw mix
1/4 c cornmeal
2 tsp rice vinegar
1/2 c flaked coconut
1 1/4 lb fresh haddock ( two lg. pieces cut in half )
1/2 tsp paprika, sweet mild
salt & pepper to taste
4 tsp canola oil
8 slice whole wheat bread

Steps:

1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
2. Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
3. Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
4. Dredge the fish in the cornmeal.
5. In a large non-skilet heat 2 teaspoons of oil over medium high heat.
6. Add half the fish and cook until golden brown, about 2 minutes per side.
7. Transfer cooked fish to a plate and repeat the remaining 2 teaspoons of oil and fish, adjusting heat as necessary to prevent burning and cook remaing fish until golden brown.
8. Toast the bread and top 4 slices with the fish and pineapple slaw and place on top the remaing slices of bread to make your sandwiches.
9. Serve immediately with cold iced tea or your favorite drink.