1. Combine 1 small thinly sliced fennel, 2 cups shredded red cabbage, 2 thinly sliced celery sticks, 2 tablespoons chopped fresh dill, 1 thinly sliced yellow capsicum, 2 tablespoons finely chopped gherkins and 1/3 cup fat-free coleslaw dressing.
2. Lightly sprinkle 1/2 teaspoon celery salt onto 4 large ocean trout fillets. Spray a heated non-stick pan with Crisco Cooking Oil Spray. Pan-fry ocean trout until cooked as desired.
3. Serve coleslaw with ocean trout and lemon slices.
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