Grilled fish sandwich with cabbage slaw

This comes from the magazine, Everyday Food, issue #64, July/August 2009. I've made it before and enjoyed it- although I noted that I did the slaw differently. I will try the recipe this time for the slaw. I just made a fresh loaf of spelt bread that we'll use for the sandwiches.

Serves 4.

• 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

Directions

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.
2. 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.
3. Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw. 

**I used sole for the fish and seasoned it with a key lime seasoning mix from Cost Plus World Market. The coleslaw was a bit too salty for my taste, although it paired well with the fish. Nice dish- easy to make.