Healthy Crispy Fish Sandwich With Pineapple Slaw

• 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

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.

lowfat mayonnaise, nonfat plain yogurt, rice vinegar, red pepper, pineapple, coleslaw mix, cornmeal, haddock, cajun seasoning, salt, canola oil, whole wheat bread

Taken from www.food.com/recipe/healthy-crispy-fish-sandwich-with-pineapple-slaw-504292 (may not work)