1 pound skinless flounder, torsk, or cod fillets
2 tablespoons lemon juice
1/2 small head cabbage, shredded (about 3 cups)
1 large stalk celery, cut into thin diagonal slices (about 1 cup)
1 can (4 1/2 ounces) tiny shrimp, rinsed and drained
3/4 cup mayonnaise or salad dressing
3 tablespoons lemon juice
3/4 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
Heat water (1 1/2 inches) to boiling in 10-inch skillet or Dutch oven. Add flounder fillets and 2 tablespoons lemon juice; reduce heat. Simmer uncovered until flounder flakes easily with fork, 8 to 10 minutes. (Cooking time varies according to thickness of flounder.) Remove flounder from skillet; drain and flake.
Place flounder, cabbage, celery, and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, the salt and basil; pour on flounder mixture and toss. Cover and refrigerate about 2 hours.
Spoon slaw onto salad greens. Core tomatoes; insert a parsley sprig in each tomato. Garnish salad with tomatoes.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.