Grilled Fish Sandwich With Cabbage Slaw

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Martha Stewart


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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

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