Crispy Fish Sandwich with Pineapple Slaw

Preparation

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

Tips & Notes

• Shopping Tip: Look for convenient pre-shredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.

Nutrition

Per serving: 425 calories; 9 g fat (1 g sat, 4 g mono); 105 mg cholesterol; 42 g carbohydrates; 44 g protein; 7 g fiber; 684 mg sodium; 865 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Iron (20% dv), Calcium (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1 vegetable, 4 1/2 lean meat