Two-Fish Slaw

• 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.
13. Serves 6.

skinless flounder, lemon juice, head cabbage, stalk celery, tiny shrimp, mayonnaise, lemon juice, salt, basil, salad greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911550 (may not work)