1. Combine coleslaw, pineapple, onion, cilantro and jalapeno in a large bowl. 2. Whisk together oil, lime juice, honey, ½ teaspoon salt and the pepper in a small bowl. Pour oil mixture over coleslaw mixture, and toss to coat. Let stand at least 15 minutes before serving. 3. Stir together chili powder, cumin and remaining ¼ teaspoon salt, and rub all over fish fillets. 4. Heat a large nonstick skillet over medium-high heat. Coat skillet with cooking spray, and add fish. Cook 2 to 3 minutes on each side or until fish flakes easily with a fork. Serve fish with slaw.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving: 1 tilapia fillet and 1 cup slaw]: 260 calories; 12 g total fat; 2 g saturated fat; 30 g protein; 11 g carbohydrate; 1 g fiber; 380 mg sodium