4
N/A
35 minutes
Fish Sliders and Pineapple Slaw
4 (6-oz) firm white-fish fillets (such as mahi, swordfish or tilapia)
1/2 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
1/2 cup hot (or mild) banana pepper rings
3 tablespoons reduced-fat mayonnaise
8 potato (or dinner) rolls
Mango Lassi
3 fresh mangos
2 (5.3-oz) containers vanilla cinnamon Greek yogurt
1/2 teaspoon ground cardamom (or cinnamon)
1 (13.6-oz) can coconut milk
3/4 cup whole milk
1/4 teaspoon kosher salt
Cooking Sequence
- Prepare drink recipe and freeze mangos (5 minutes)
- Prepare fish recipe and complete drinks; serve (30 minutes)
Fish Sliders and Pineapple Slaw
- Thaw fish (if needed). Chop finely: cilantro (1/2 cup), green onions (1/2 cup), jalapeño (remove seeds and membrane if desired), and pineapple. Squeeze grapefruit for juice (1/2 cup). Place in large bowl: grapefruit juice, coleslaw mix, cilantro, green onions, jalapeños, pineapple, and salt; toss to combine.
- 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.
- Spread mayonnaise evenly on bottom halves of rolls; top each with fish, 1/3 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.
Mango Lassi
- Peel, pit, and cut mangos into 1-inch chunks (about 3 cups). Freeze 20 minutes (or until firm).
- Combine all ingredients in blender and process until smooth. Divide among 4 serving glasses; serve.
Apron’s Advice
Complete your meal with steamed vegetables, fresh salad blend, and key lime pie for dessert. If fresh mangos are not available, substitute an equal amount of frozen mango chunks.
Fish Sliders and Pineapple Slaw
CALORIES (per 1/4 recipe): 670; TOTAL FAT: 15g; SAT FAT: 1.50g; TRANS FAT: 0.00g; CHOL: 160mg; SODIUM: 1460mg; TOTAL CARB: 86g; FIBER: 6g; SUGARS: 32g; PROTEIN: 48g; CALC: 15%; VIT A: 0%; VIT C: 0%; IRON: 40%
Mango Lassi
CALORIES (per 1/4 recipe): 370kcal; FAT: 22g; SAT FAT: 19g; TRANS FAT: 0.00g; CHOL: 10mg; SODIUM: 160mg; CARB: 35g; FIBER: 2g; SUGARS: 28g; PROTEIN: 9g; CALC: 10%; VIT A: 0%; VIT C: 0%; IRON: 20%
Fish Sliders and Pineapple Slaw
4 (6-oz) firm white-fish fillets (such as mahi, swordfish or tilapia)
1/2 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
1/2 cup hot (or mild) banana pepper rings
3 tablespoons reduced-fat mayonnaise
8 potato (or dinner) rolls
Mango Lassi
3 fresh mangos
2 (5.3-oz) containers vanilla cinnamon Greek yogurt
1/2 teaspoon ground cardamom (or cinnamon)
1 (13.6-oz) can coconut milk
3/4 cup whole milk
1/4 teaspoon kosher salt
Cooking Sequence
- Prepare drink recipe and freeze mangos (5 minutes)
- Prepare fish recipe and complete drinks; serve (30 minutes)
Fish Sliders and Pineapple Slaw
- Thaw fish (if needed). Chop finely: cilantro (1/2 cup), green onions (1/2 cup), jalapeño (remove seeds and membrane if desired), and pineapple. Squeeze grapefruit for juice (1/2 cup). Place in large bowl: grapefruit juice, coleslaw mix, cilantro, green onions, jalapeños, pineapple, and salt; toss to combine.
- 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.
- Spread mayonnaise evenly on bottom halves of rolls; top each with fish, 1/3 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.
Mango Lassi
- Peel, pit, and cut mangos into 1-inch chunks (about 3 cups). Freeze 20 minutes (or until firm).
- Combine all ingredients in blender and process until smooth. Divide among 4 serving glasses; serve.
Apron’s Advice
Complete your meal with steamed vegetables, fresh salad blend, and key lime pie for dessert. If fresh mangos are not available, substitute an equal amount of frozen mango chunks.
Fish Sliders and Pineapple Slaw
CALORIES (per 1/4 recipe): 670; TOTAL FAT: 15g; SAT FAT: 1.50g; TRANS FAT: 0.00g; CHOL: 160mg; SODIUM: 1460mg; TOTAL CARB: 86g; FIBER: 6g; SUGARS: 32g; PROTEIN: 48g; CALC: 15%; VIT A: 0%; VIT C: 0%; IRON: 40%
Mango Lassi
CALORIES (per 1/4 recipe): 370kcal; FAT: 22g; SAT FAT: 19g; TRANS FAT: 0.00g; CHOL: 10mg; SODIUM: 160mg; CARB: 35g; FIBER: 2g; SUGARS: 28g; PROTEIN: 9g; CALC: 10%; VIT A: 0%; VIT C: 0%; IRON: 20%
