Lemon Fish With Mexican Slaw

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (408.7 g)
  • Calories 798
  • Total Fat - 36.2 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 170 mg
  • Sodium - 466 mg
  • Total Carbohydrate - 73.1 g
  • Dietary Fiber - 11.8 g
  • Sugars - 2.5 g
  • Protein - 45.5 g
  • Calcium - 79.9 mg
  • Iron - 4.2 mg
  • Vitamin C - 40.7 mg
  • Thiamin - 0.4 mg

Step 1

To make slaw, whisk mayonnaise, juice and seasoning with 1 tablespoon water in a bowl until combined and then add remaining ingredients and season with salt and pepper and mix well to combine.

Step 2

Heat an oiled frying pan over a medium to high heat and cook fish for 3 to 4 minutes on each side or until cooked through and then remove and cover to keep warm.

Step 3

Add butter and juice to the same hot pan and whisk until butter is melted and sauce boils and boil for 30 seconds to 1 minute and then remove from heat and stir in capers.

Step 4

Serve fish with sauce, slaw and lemon wedges.

Tips & Variations

No special items needed.



The biggest surprise was that the hubby loved the fish and the slaw...that made this a winner in my book...I used tilapia fillets...and cut the recipe in half for the two of us and got at least 3 large servings of slaw...along with downsizing the recipe I cut back on the butter and yet the fish was full of butter flavor...I only had huge capers but they work great in the flavor department...I made the slaw earlier in the day so when dinner time came around all I had to do was cook the fish...I served fries on the side for the hubby...we really enjoyed the seasoning in the slaw...I particularly enjoyed the addition of corn kernels...planning to toss those tasty little things in all my slaws from now on...made for "Billboard" tag game...this is going on my best of 2017 list...

review by:
(6 Apr 2021)