Two-Fish Slaw - cooking recipe

Ingredients

1 lb. skinless flounder or cod fillets
2 Tbsp. lemon juice
1/2 small head cabbage, shredded (3 c.)
1 large stalk celery, cut into thin diagonal slices (1 c.)
1 (4 1/2 oz.) can tiny shrimp, rinsed and drained
3/4 c. mayonnaise or salad dressing
3 Tbsp. lemon juice
3/4 to 1 tsp. salt
1/2 tsp. dried basil leaves
salad greens, cherry tomatoes, parsley sprigs

Preparation

Heat water (1 1/2 inches) to boiling in a 10-inch skillet or Dutch oven.
Add fish fillets and 2 tablespoons lemon juice. Reduce heat.
Simmer until fish flakes easily with fork, 8 to 10 minutes.
(Cooking time varies with thickness of fish.)
Remove fish, drain and flake.
Place fish, cabbage, celery and shrimp in large bowl.
Mix mayonnaise, 3 tablespoons lemon juice, salt and basil.
Pour on fish; mix and toss.
Cover and refrigerate about 2 hours.
Spoon slaw on salad greens.
Core tomatoes; insert a parsley sprig into each tomato.
Garnish with tomatoes.
Serves 6.