1 (8 ounce) can crushed pineapple, juice reserved
3 slices bacon
2 tablespoons soy sauce
1/2 teaspoon prepared horseradish
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic salt
1 red onion, diced
In a medium saucepan bring pineapple juice and bacon to a boil. Remove from heat and strain through cheese cloth into a large bowl. Stir in soy sauce, horseradish, garlic salt, onion and red onion. Cover and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
For the Fish Slaw: Beat cooked fish into the juice of 1 teaspoon lemon juice, and add to the mixture of pineapple, bacon, pork sausage, onions and red onion.
Bake uncovered in preheated oven for 20 minutes. Turn fish and add enough water to cover. Cover and let cook 5 minutes, or until flaky. Serve with green salad dressing.