My Fish Sandwich with Zesty Pineapple Slaw

Norma DeRemer

By
@PApride

Had some friends over last week and Woody and I were hungry for a good fish sandwich and I came with adding some cole slaw to it. Had a can of chunk pineapple in the pantry so I added it to the slaw for a more sweet/tangy taste. Added about a half cup of coconut. Well, we all loved the taste and will be making this again very soon. I think that the next time I make this I'll omit the coconut and add raisens. MMMM!!! Will let you know how it turned out.


Featured Pinch Tips Video

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish, Sandwiches
Other Tags: Quick & Easy, Healthy