4 firm fish fillets (such as mahi, swordfish, or tilapia), about 1 1/2 lb
1/2 bunch fresh cilantro, coarsely chopped
5 green onions, finely chopped
1 fresh jalapeño pepper, finely chopped
1 peeled/cored fresh pineapple, finely chopped
1 grapefruit, for juice
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, drained
3 tablespoons reduced-fat mayonnaise
8 potato (or dinner) rolls
- Chop 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: juice, coleslaw, 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 145°F. Drain banana peppers.
- Spread mayonnaise evenly on bottom-halves of rolls; top with fish, 1/3 cup coleslaw mixture, banana peppers, and top-half of roll. Serve with remaining slaw on the side.
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
- 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.