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my fish sandwich with zesty pineapple slaw

(1 rating)
Recipe by
Norma DeRemer
York, PA

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.

(1 rating)
yield 4 serving(s)

Ingredients For my fish sandwich with zesty pineapple slaw

  • 2 Tbsp
    mayonnaise, fat-free
  • 2 Tbsp
    plain yogurt, fat free
  • 1 can
    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

How To Make my fish sandwich with zesty pineapple slaw

  • 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.

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