Healthy Crispy Fish Sandwich With Pineapple Slaw

From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons low-fat mayonnaise
• 2  tablespoons nonfat plain yogurt
• 2  teaspoons rice vinegar
• 1⁄8-1⁄4 teaspoon crushed red pepper flakes
• 8  ounces  canned pineapple chunks, drained and coarsely chopped
• 2  cups  coleslaw mix
• 1⁄4 cup cornmeal
• 1 1⁄4 lbs  haddock or 1 1⁄4 lbs cod, skinned and cut into 4 portions
• 1⁄2 teaspoon  cajun seasoning
• 1⁄4 teaspoon salt
• 4  teaspoons canola oil, divided
• 8  slices  thick  whole wheat bread, toasted or 8  whole grain buns

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.