HANDS-ON 15 minutes
TOTAL 30 minutes
You Will Need
Heat the grill to medium heat (350° to 450°F).
Make the slaw: In a large bowl, gently stir together the cabbage, fennel, apple, onion, mint, and pumpkin seeds. Place the vinegar and oil in a jar with a tight-fitting
lid, seal, and shake until combined. Pour over the slaw and toss lightly. Set aside.
Make the spice rub: Cook the coriander seeds and cardamom pods in a small skillet over medium-high until lightly browned and fragrant,
2 to 3 minutes. Using a mortar
and pestle or a spice grinder, grind together all the ingredients.
Make the yogurt tartar sauce: Stir together all the ingredients. Set aside.
Make the fish: Sprinkle each
side of the fillets with 1⁄2 teaspoon
of the spice rub (you can store
the remaining rub in an airtight container at room temperature for up to 4 months). Grill the fish, covered, just until it begins to flake when poked with a sharp knife and
is opaque in the center, 3 to 4 minutes on each side.
Assemble the sliders: Spread the tartar sauce on the bottom half
of the rolls; top each with a tomato slice, 1 fillet, and a spoonful of slaw. Cover with the roll tops and serve.