Crispy Fish Sandwich with a Tangy Pineapple Slaw


2 tablespoon(s) reduced-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
2 teaspoon(s) rice vinegar
1/8 teaspoon(s) crushed red pepper
1 can(s) (8-ounce) pineapple chunks or rings, drained and coarsely chopped
2 cup(s) coleslaw mix (see Tips & Techniques)
1/4 cup(s) cornmeal
1 1/4 pound(s) haddock or Pacific cod, skinned and cut into 4 portions
1/2 teaspoon(s) Cajun seasoning
1/4 teaspoon(s) salt
4 teaspoon(s) canola oil, divided
8 slice(s) whole-wheat country bread, toasted


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

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

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

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

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