Directions

Preheat your oven to 375*.

Cover a baking sheet with foil. Place white fish filets on foil-covered baking sheet and season them with salt and pepper.  Depending on size and quantity, bake your fish filets for 12-20 minutes at 375* (I baked one medium filet for 13 minutes.)

Place your thinly sliced cabbage, radishes, green apple, sweet bell pepper, grapefruit, cucumber & sunflower seeds in the biggest mixing bowl you can find. Mix gently with your hands. Sprinkle lemon juice, sugar, and salt over your produce and mix. Add your mayonnaise to your slaw mixture and mix well. This may get a bit messy (hence using the biggest bowl you can find) but do the best you can to lightly coat all vegetables evenly. Season slaw with salt, pepper, and all-natural granulated sugar until just right. 

Enjoy your baked fish with approximately ¾ - 1 cup coleslaw mixture and a lemon wedge garnish. 

IMPORTANT: For the best coleslaw results, prepare the night before so not only flavors have a chance to marinate, but your cabbage will have a delightful, soft texture.

Tips: The grapefruit adds great citrus flavor, but can add bitterness as well. Make sure you taste-test and balance the bitterness with touches of sugar until it is just right. Want more flavor? Add ¼ cup your favorite vinegar (red wine or balsamic) Also, the slaw makes great leftovers! Put it on sandwiches, salads, chicken, or... anything really. Enjoy!

Short on time? See 'Green Apple Coleslaw' for an easy summer slaw with less chopping. Also goes great on everything!