1 whole medium fish 2 Cajun spice ½ lemon – juice only for the apple slaw 2 cupscabbage – shredded 2 apples – cut into matchsticks or grated ½ lemon – juice only ¼ cup mayonnaise ½ cup sour cream 1 fresh chives – chopped
Make deep cuts into the fish, on both sides.
Mix together the Cajun spice, olive oil and lemon juice, then rub all over the fish, including inside the cavity.
Grill the fish until the skin is crisp and the flesh is tender on hot coals.
Make the slaw by combining all the ingredients and tossing well until combined.
Serve the piping hot fish with the Apple slaw on the side.