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Fish Sliders and Pineapple Slaw
Recipes
Fish Sliders and Pineapple Slaw
4 servings
20 minutes total

Ingredients

  • 4 (6-oz) firm, white fish fillets (such as mahi, swordfish, or tilapia)
  • ½ bunch fresh cilantro
  • 5 green onions
  • 1 fresh jalapeño pepper
  • 1 peeled and cored fresh pineapple
  • 1 grapefruit
  • 1 (16 oz) bag shredded coleslaw mix
  • 1 teaspoon kosher salt
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon canola oil
  • ½ cup hot (or mild) banana pepper rings
  • 3 tablespoons reduced-fat mayonnaise
  • 8 potato (or dinner) rolls

Prep

    Steps

      1. Thaw fish (if needed). Chop finely: cilantro (½ cup), green onions (½ cup), jalapeño (remove seeds and membrane if desired), and pineapple. Squeeze grapefruit for juice (½ cup). Place in large bowl: grapefruit juice, coleslaw mix, cilantro, green onions, jalapeños, pineapple, and salt; toss to combine.
      2. Cut fish into 8 equal pieces; coat with seasoning (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add fish; cook 3–4 minutes on each side or until browned and flesh is opaque and flakes easily. Drain banana peppers.
      3. Spread mayonnaise evenly on bottom halves of rolls; top each with fish, ⅓ cup slaw, banana peppers, and top half of roll. Serve with remaining slaw on the side.
      Always check fish for bones and cook to an internal temperature of 145°F.

    Amount per ¼ recipe serving: Calories 670, Total Fat 15g, Sat Fat 1.5g, Trans Fat 0g, Chol 160mg, Sodium 1460mg, Total Carb 86g, Fiber 6g, Sugars 32g, Protein 48g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 40%