Process 1/4 of the fish in food processor until smooth. Add onions and remaining fish; pulse just until finely chopped. Spoon into medium bowl.
Add bread crumbs; mix well. Shape into 12 (3-inch) patties.
Grill 3 min. on each side or until done, brushing with barbecue sauce for the last few minutes.
Mix aioli and lime juice until blended. Combine coleslaw blend, pineapple and cilantro in medium bowl. Add aioli mixture; mix lightly.
Fill rolls with fish burgers and coleslaw just before serving.
The fish mixture can be shaped into patties ahead of time. Refrigerate up to 2 hours before grilling as directed.
The crisp pineapple slaw makes a smart topping for these delicious grilled mini fish burgers that can fit into your balanced diet.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.