My Fish Sandwich with Zesty Pineapple Slaw

Norma DeRemer


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.

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2 Tbsp
mayonnaise, fat-free
2 Tbsp
plain yogurt, fat free
1 can(s)
pineapple chunks, drained
2 c
coleslaw mix
1/4 c
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

Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.
Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
Dredge the fish in the cornmeal.
In a large non-skilet heat 2 teaspoons of oil over medium high heat.
Add half the fish and cook until golden brown, about 2 minutes per side.
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.
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.
Serve immediately with cold iced tea or your favorite drink.

About this Recipe

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