Grilled Fish Sandwich with Cabbage Slaw

• 4 cups shredded green cabbage (from 1/4 head)
• Coarse salt and ground pepper
• 1 celery stalk, thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons mayonnaise
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon caraway seed
• Vegetable oil, for grilling
• 4 striped bass fillets or other firm-fleshed fish, such as tilapia or flounder (4 to 6 ounces each)
• 8 thick slices sandwich bread, such as brioche or country-style white

1. Heat grill to medium-high.
2. In a medium bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes, then press between layers of paper towels to remove excess liquid.
3. In a clean bowl, toss cabbage with celery, onion, mayonnaise, vinegar, and caraway seed, and season with pepper.
4. Clean and lightly oil hot grates.
5. Pat fish dry with paper towels; season with salt and pepper, and brush with oil.
6. Grill fish until opaque around the edges and underside releases easily from grill, 2 to 4 minutes.
7. Using a thin metal spatula, flip fish and cook until opaque throughout, 1 to 5 minutes.
8. Transfer to a plate.
9. Grill bread until lightly toasted, 5 to 10 seconds per side.
10. Assemble sandwiches with fish and cabbage slaw.
11. (Per Serving)
12. Calories: 420
13. Fat: 10.7g (2g Saturated Fat)
14. Protein: 41.8g
15. Carbohydrates: 40.7g
16. Fiber: 8.5g

green cabbage, salt, celery stalk, red onion, mayonnaise, redwine vinegar, caraway seed, vegetable oil, bass, bread

Taken from www.epicurious.com/recipes/food/views/grilled-fish-sandwich-with-cabbage-slaw-387643 (may not work)