In a shallow dish, combine flour, salt and pepper; coat both sides of each fillet in flour mixture. In a large nonstick skillet, heat 1 tbsp. oil over medium heat. Add fillets to pan and sauté until opaque (10 min. per inch of thickness, measured at the thickest part); turn fish halfway through cooking time, adding 1 tbsp. additional oil to the pan if needed. Spread cut sides of rolls with aioli. Place 1 fish fillet on bottom half of each roll; top with slaw. Place top halves of rolls over fillings Cut in half on the diagonal; serve immediately.

LEMON DILL AIOLI: In small mixing bowl, combine 1 cup mayonnaise, 1 tbsp. minced garlic, 1 tbsp. chopped fresh dill and 1 tsp. Kowalski's Freshly Squeezed Lemon Juice; refrigerate, covered, until ready to use.

CRANBERRY COLESLAW: In a small mixing bowl, combine 2 cups angel hair coleslaw, ¼ cup chopped onion and ¼ cup dried cranberries; refrigerate, covered, until ready to use.