Ingredients

• 2 tablespoon reduced-fat mayonnaise
• 2 tablespoon nonfat plain yogurt
• 2 teaspoons rice vinegar
• 1/8-1 teaspoon crushed red pepper
• 1 8-ounce ca pineapple chunks or rings, drained and coarsely ch
• 2 cups coleslaw mix, (see Tip)
• 1/4 cup cornmeal
• 1 1/4 pounds haddock, or Pacific cod, skinned and cut into 4 portions
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon salt
• 4 teaspoons canola oil, divided
• 8 slices whole-wheat country bread, toasted

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Cooking Directions

Step 1

Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.

Step 2

Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.

Step 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.

Step 4

Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.