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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Crispy Fish Sandwich with Pineapple Slaw

      Crispy Fish Sandwich with Pineapple Slaw

      Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free American Seafood Dinner

      Crispy Fish Sandwich with Pineapple Slaw

      Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy No Shellfish Nut-Free American Seafood Dinner
      4 servings
      Prep time: 25 minutes
      Total time: 25 minutes

      Description

      A fish sandwich doesn’t have to be deep-fried to be delicious. Try our healthy crispy fish sandwich recipe with a tangy, zesty pineapple slaw. It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple, which is too small and disappears into the slaw. Store-bought shredded cabbage-carrot mix saves time. Look for it in the produce section.

      Directions

      1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
      2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
      3. 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.
      4. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories377 cal
      • Total Fat9 g
      • Saturated Fat1.2 g
      • Cholesterol69 mg
      • Sodium584 mg
      • Carbohydrate Total43.4 g
      • Protein30.8 g
      • Phosphorus569 mg
      • Potassium679 mg
      • Fiber6 g
      • Calcium150 mg
      Share this

      Ingredients

      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons nonfat plain yogurt
      • 2 teaspoons rice vinegar
      • ⅛ - ¼ teaspoon crushed red pepper
      • 1 8-ounce can pineapple chunks, or rings, drained and coarsely chopped
      • 2 cups coleslaw mix
      • ¼ cup cornmeal
      • 1¼ pounds haddock, or cod, skinned and cut into 4 portions
      • ½ teaspoon Cajun seasoning
      • ¼ teaspoon salt
      • 4 teaspoons canola oil, divided
      • 8 slices whole-wheat country bread, toasted

      Ingredients

      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons nonfat plain yogurt
      • 2 teaspoons rice vinegar
      • ⅛ - ¼ teaspoon crushed red pepper
      • 1 8-ounce can pineapple chunks, or rings, drained and coarsely chopped
      • 2 cups coleslaw mix
      • ¼ cup cornmeal
      • 1¼ pounds haddock, or cod, skinned and cut into 4 portions
      • ½ teaspoon Cajun seasoning
      • ¼ teaspoon salt
      • 4 teaspoons canola oil, divided
      • 8 slices whole-wheat country bread, toasted
      • 2 tablespoons low-fat mayonnaise
      • 2 tablespoons nonfat plain yogurt
      • 2 teaspoons rice vinegar
      • ⅛ - ¼ teaspoon crushed red pepper
      • 1 8-ounce can pineapple chunks, or rings, drained and coarsely chopped
      • 2 cups coleslaw mix
      • ¼ cup cornmeal
      • 1¼ pounds haddock, or cod, skinned and cut into 4 portions
      • ½ teaspoon Cajun seasoning
      • ¼ teaspoon salt
      • 4 teaspoons canola oil, divided
      • 8 slices whole-wheat country bread, toasted

      Description

      A fish sandwich doesn’t have to be deep-fried to be delicious. Try our healthy crispy fish sandwich recipe with a tangy, zesty pineapple slaw. It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple, which is too small and disappears into the slaw. Store-bought shredded cabbage-carrot mix saves time. Look for it in the produce section.

      Directions

      1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
      2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
      3. 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.
      4. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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