My Fish Sandwich With Zesty Pineapple Slaw Recipes

MY FISH SANDWICH WITH ZESTY PINEAPPLE SLAW

Steps:

• 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.

ZESTY PINEAPPLE SLAW

Steps:

• 1. Mix first five ingredients in a small bowl with a whisk.
• 2. Place the slaw, cilantro, and pineapple in a large bowl and mix well (add onion if you wish).
• 3. Pour the dressing mixture over the slaw mix and mix well.

HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW

Steps:

• 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 needed to prevent burning.
• Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.

ZESTY PINEAPPLE COLE SLAW

Steps:

• In food processor, shred cabbage and carrots. Transfer to a bowl and add mayonnaise. Add diced onion, celery and chopped cilantro to mixture. Add pineapple, lime, lime zest and pepper. Taste and add a little sugar or honey if needed. Refrigerate 4 hours-overnight. Stir and serve.