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Crispy Fish Sandwich with Pineapple Slaw

EatingWell Test Kitchen
  • 25 minutes
  • Serves 4

INGREDIENTS

2 tbsp

low-fat mayonnaise

2 tbsp

nonfat plain yogurt

2 tsp

rice vinegar

1 tsp

crushed red pepper

1 8 ounce can

pineapple chunks or rings, drained and coarsely chopped

2 cups

coleslaw mix

1/4 cup

cornmeal

1 1/4 lb

haddock or cod (see Tip), skinned and cut into 4 portions

1/2 tsp

Cajun seasoning

1/4 tsp

salt

4 tsp

canola oil, divided

8

slices whole-wheat country bread, toasted