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.

Ingredients

• 3 fresh mangos
• 2 (5.3 oz) containers reduced-sugar vanilla-cinnamon Greek yogurt
• ½ teaspoon ground cardamom (or cinnamon)
• 1 (13.66 oz) can coconut milk
• ¾ cup whole milk
• ¼ teaspoon kosher salt

Steps

1. Cut mango sides away from pits, scoop out flesh, and cut into 1-inch chunks (about 3 cups). Freeze 20 minutes or until firm.
2. Combine all ingredients in blender and process until smooth. Divide among serving glasses; serve.