- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 4
- frozen Compliments Breaded Haddock Fillets (580 g pkg contains 6 to 8 fillets)
- 4 cups
- Compliments Coleslaw Salad Mix
- 1 L
- 1/4 cup
- Compliments Nashville Hot Mayo Spread
- 60 mL
- 2 tbsp
- lemon juice
- 30 mL
- 8 slices
- Compliments Sliced Sandwich Tangy Dill Pickles
- 1 tbsp
- pickle juice
- 15 mL
- 1/4 tsp
- each salt and black pepper, divided
- 1 mL
- 3 tbsp
- butter
- 45 mL
- 3 tbsp
- canola oil
- 45 mL
- 1 tsp
- cayenne pepper
- 5 mL
- 1 tsp
- brown sugar
- 5 mL
- 1/2 tsp
- paprika
- 2 mL
- 1 pkg
- Compliments Brioche Buns (4 buns)
- 200 g
Directions
Step 1
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper; arrange fish fillets in a single layer. Bake 22 to 24 min., turning over halfway through, until golden brown and crisp.
Step 2
Meanwhile, in a bowl, combine the coleslaw salad mix, hot mayo spread, lemon juice, 1 tbsp (15 mL) pickle juice and 1/8 tsp (0.5 mL) each of the salt and pepper. Mix well; set aside.
Step 3
In a small saucepan, on medium heat on the stovetop, melt the butter into the oil. Whisk in the cayenne, brown sugar, paprika and remaining 1/8 tsp (0.5 mL) each of the salt and pepper.
Step 4
Once the fish fillets are finished baking, remove from oven and transfer to a plate. Immediately, put the split buns into the hot oven to lightly toast 1 or 2 min. Meanwhile, pour the hot butter mixture over the fish and turn to coat. Remove toasted buns from oven. Sandwich each bun with a buttered fish fillet, a layer of coleslaw mixture and 2 pickle slices. Enjoy with your favourite side, if desired.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 600
- Fat:
- 38 g
- Saturated Fat:
- 8 g
- Carbs:
- 48 g
- Fibre:
- 3 g
- Sugar:
- 7 g
- Cholesterol:
- 75 mg
- Protein:
- 17 g
- Sodium:
- 1030 mg
