Puffed corn cereal and seasoned sweet potatoes set this dish apart from your typical fish and chips meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Thaw fish, if frozen. For slaw, in a medium bowl combine yogurt, green onions, lime juice, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in coleslaw mix. Cover and chill until ready to serve.

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  • Line a 15x10-inch baking pan with foil; lightly coat with cooking spray. Place sweet potatoes in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt and the chili powder; toss to coat. Bake 20 to 25 minutes or until tender and brown.

  • Meanwhile, rinse fish; pat dry. In a shallow dish combine egg and the water. In another shallow dish combine crushed cereal and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dip fish in egg mixture, then in cereal mixture, turning to coat.

  • In a 10-inch oven-going skillet heat the remaining 1 tablespoon oil over medium-high. Add fish; cook just until browned. Turn fish. Transfer skillet to oven. Bake 14 to 16 minutes or until fish flakes easily. Serve fish with sweet potatoes, slaw and lime wedges.

Nutrition Facts

366 calories; 10.3 g total fat; 103 mg cholesterol; 564 mg sodium. 40 g carbohydrates; 29.1 g protein; Full Nutrition