Crispy Fish Sandwich With Pineapple Slaw

By momonamission

Ingredients

• • 2 tablespoon mayonnaise, reduced-fat
• • 2 tablespoon yogurt, fat-free plain
• • 2 teaspoon vinegar, rice
• • 1/8 teaspoon pepper, red, crushed
• • 8 ounce(s) pineapple ring(s)
• • 2 cup(s) coleslaw mix, packaged
• • 1/4 cup(s) cornmeal
• • 1 1/4 pounds fish, haddock fillets
• • 1/2 teaspoon Cajun seasoning
• • 1/4 teaspoon salt
• • 4 teaspoon oil, canola
• • 8 slice(s) bread, whole-wheat

Preparation

Step 1

1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.

2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.

3. 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.

4. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as necessary to prevent burning.

5. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.


Nutritional Info (Per serving):
Calories: 425, Saturated Fat: 1g, Sodium: 684mg, Dietary Fiber: 7g, Total Fat: 9g, Carbs: 42g, Cholesterol: 105mg, Protein: 44g