Cut half lemon into slices or wedges; set aside.

Juice remaining half into bowl. For slaw, combine mayonnaise and honey with juice; reserve 2 tablespoons juice mixture. Stir celery, apple, and cabbage into juice mixture in bowl; set aside.

Sprinkle fish with 1/2 tsp salt and brush with reserved juice mixture.

In shallow dish combine cornmeal and chili powder; coat fish with mixture.

In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side until golden and fish flakes easily with fork.

Serve with slaw and lemon.