Spice Rubbed Fish Sliders

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• Step 1

  Heat the grill to medium heat (350° to 450°F).

• Step 2

  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.

• Step 3

  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.

• Step 4

  Make the yogurt tartar sauce: Stir together all the ingredients. Set aside.

• Step 5

  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.

• Step 6

  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.

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