Grilled Fish Sandwich with Cabbage Slaw

By mollydahma

Grilling fish is easy -- just follow our pointers and you're sure to get great results. For a meal that's ready in minutes, serve the fish in a simple, summery sandwich.

Ingredients

• 4 cups shredded green cabbage (from head cabbage)
• 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 tuna, tilapia, or salmon), 4 to 6 ounces each
• 8 thick slices sandwich bread, such as brioche or country-style white

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.

Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.

Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.