Two-Fish Slaw Recipe

Name: Two-Fish Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat water (1 1/2 inches) to boiling in a 10-inch skillet or Dutch oven.
2
Add fish fillets and 2 tablespoons lemon juice. Reduce heat.
3
Simmer until fish flakes easily with fork, 8 to 10 minutes.
4
(Cooking time varies with thickness of fish.)
5
Remove fish, drain and flake.
6
Place fish, cabbage, celery and shrimp in large bowl.
7
Mix mayonnaise, 3 tablespoons lemon juice, salt and basil.
8
Pour on fish; mix and toss.
9
Cover and refrigerate about 2 hours.
10
Spoon slaw on salad greens.
11
Core tomatoes; insert a parsley sprig into each tomato.
12
Garnish with tomatoes.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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.), and more.

Yes, Two-Fish Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Fish Slaw

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