my fish sandwich with zesty pineapple slaw

Name: My Fish Sandwich with Zesty Pineapple Slaw
Yield: 4
Ingredients: 2 tablespoon(s) mayonnaise, fat-free; 2 tablespoon(s) plain yogurt, fat free; 1 can(s) pineapple chunks, drained; 2 cup(s) coleslaw mix; 1/4 cup(s) cornmeal; 2 teaspoon(s) rice vinegar; 1/2 cup(s) flaked coconut; 1 1/4 pound(s) fresh haddock ( two lg. pieces cut in half ); 1/2 teaspoon(s) paprika, sweet mild; - salt & pepper to taste; 4 teaspoon(s) canola oil; 8 slice(s) whole wheat bread

(1 RATING)

54 Pinches 3 Photos

Norma DeRemer

York, PA

Updated on May 27, 2012

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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This sandwich is with the pineapple and coconut.

prep time

cook time

method ---

yield 4 serving(s)

Ingredients

2 tablespoons mayonnaise, fat-free
2 tablespoons plain yogurt, fat free
1 can pineapple chunks, drained
2 cups coleslaw mix
1/4 cup cornmeal
2 teaspoons rice vinegar
1/2 cup flaked coconut
1 1/4 pounds fresh haddock ( two lg. pieces cut in half )
1/2 teaspoon paprika, sweet mild
- salt & pepper to taste
4 teaspoons canola oil
8 slices whole wheat bread

How To Make my fish sandwich with zesty pineapple slaw

Step 1

Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl and set aside.

Step 2

Add drained pineapple to coleslaw mix and stir in dressing to combine and set aside.
Step 3

Place cornmeal in a shallow dish and sprinkle both sides of with with cajun seasoning an salt.
Step 4

Dredge the fish in the cornmeal.
Step 5

In a large non-skilet heat 2 teaspoons of oil over medium high heat.
Step 6

Add half the fish and cook until golden brown, about 2 minutes per side.
Step 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.
Step 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.
Step 9

Serve immediately with cold iced tea or your favorite drink.
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